• 1 cup skim milk
• 1-1/4 cups shredded reduced-fat cheddar cheese
• 2/3 cup fat-free cottage cheese
• pepper to taste
• 2-1/2 cups cooked elbow macaroni
• 1 Tablespoon grated onion
• paprika to taste

In a blender or food processor, combine the milk, cheeses and pepper. Cover and process until creamy. Pour into a bowl; stir in macaroni and onion. Transfer to a 1-1/2 quart baking dish coated with non-stick cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 1 hour or until heated through.