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

Preheat oven to 350 degrees. Cook macaroni, drain well. Melt butter in small saucepan; add marjoram, thyme, nutmeg and paprika; cook, stirring for 1 minute. Set aside.

In a small bowl, whisk flour with 1/4 cup of milk. Add another 1/4 cup milk and blend. Pour mixture into saucepan with butter and herbs. Heat and add the rest of the milk, whisking constantly until slightly thickened. Remove from heat and stir in mustard and all but 2 tablespoons of Parmesan cheese

Stir sauce into the macaroni and mix well. Add the cottage cheese and mix well again. Spoon into ungreased 8x8x2 inch baking pan and sprinkle with remaining 2 tablespoons Parmesan cheese. Bake uncovered for 30 minutes or until bubbly and golden. Serve with a green salad.