6 oz. elbow or other sm. macaroni
1 tbsp. unsalted butter
1 tsp. dried marjoram, crumbled
Pinch ground nutmeg
Pinch paprika
3 tbsp. flour
2 c. skim milk
1 tbsp. Dijon or spicy brown mustard
1/2 c. grated Parmesan cheese
1 c. low-fat cottage cheese
1/2 tsp. dried thyme, crumbled

1. Preheat oven to 350 degrees. Cook macaroni according to package directions, omitting salt; rinse with cold water and drain well.

2. Meanwhile, melt butter in a small heavy saucepan over moderate heat; add the marjoram, thyme, nutmeg and paprika, and cook, stirring, for 1 minute. Remove from heat and set aside.

3. In a small bowl, whisk the flour with 1/4 cup of milk. Add another 1/4 cup milk and whisk until blended. Pour the mixture into the saucepan with the butter and herbs' set over moderate heat, and add the rest of the milk in a steady stream, whisking constantly. Bring to a simmer and cook, stirring occasionally, for 2 minutes or until slightly thickened. Remove from heat and stir in the mustard and all except 2 tablespoons of the Parmesan cheese.