Four Cheese Pasta Bake Name: MIchelle S Base: Camp Pendleton Recipe: 3 cups elbow macaroni 1 cup minced onions 2 cloves garlic, minced 1 teaspoon olive oil 1/3 cup all-purpose flour 3 cups skim milk 3/4 cup nonfat cottage cheese 1/2 cup shredded low-fat extra-sharp cheddar cheese 1/2 cup shredded nonfat mozzarella cheese 1/2 cup grated Parmesan cheese 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup dry bread crumbs DIRECTIONS Preheat the oven to 375°F. Coat a 13" x 9" freezer-proof baking dish with no-stick spray. Cook the macaroni in a large pot of boiling water according to the package directions. Drain well. Place in a large bowl. Coat a large saucepan with no-stick spray and place over medium- high heat until hot. Add the onions, garlic, and oil. Cook, stirring, for 5 minutes, or until the onions are golden brown. Add the flour. Cook, stirring, for 2 minutes (the mixture will be dry). In a blender or food processor, combine the milk and cottage cheese. Process until smooth. Add to the skillet. Cook, stirring constantly, for 5 to 7 minutes, or until the sauce thickens. Add the Cheddar, mozzarella, and 1/4 cup of the Parmesan. Cook for 2 minutes, or until the cheeses melt. Stir in the macaroni, salt, and pepper. Spoon into the prepared baking dish. In a small bowl, combine the bread crumbs and the remaining 1/4 cup Parmesan. Sprinkle over the macaroni. Bake for 30 minutes, or until the topping is golden brown.