Macaroni and Cheese

We haven't had this in quite awhile. I have some cookbooks displayed in my kitchen, and this recipe is on the front of one of them. I salivate over it all the time but don't make it that often. It's from a Southern Living cookbook, "Light & Easy Comfort Food."

Macaroni and Cheese
4 cups hot cooked elbow macaroni (about 8 ounces uncooked), cooked without salt or fat
2 cups (8 ounces) shredded reduced fat sharp cheddar cheese
1 cup low fat cottage cheese
3/4 cup fat free sour cream
1/2 cup fat free milk
2 Tbsp grated onion
1-1/2 tsp reduced fat stick margarine, melted
1/2 tsp salt
1/4 tsp pepper
1 large egg, lightly beaten
Cooking spray
1/4 cup fresh or dry breadcrumbs
1 Tbsp reduced calorie stick margarine, melted
1/4 tsp paprika

Preheat oven to 350. Combine first 10 ingredients (through egg); stir well. Spon into a shallow 2-quart casserole coated with cooking spray.

Combine breadcrumbs, 1 Tbsp margarine, and paprika; stir well. Sprinkle breadcrumb mixture over casserole. Cover and bake at 350 for 45 minutes. Uncover casserole and bake an additional 5 minutes or until breadcrumbs are browned.

*****

We Knightlys are cheese lovers. I skip the breadcrumb mixture and put cheese on top instead. The bread crumbs on the picture on the cover of the cookbook look good, but I just can't pass up extra cheese. That's the only change I make, though. I'm excited to have this...we haven't had it in forever!!