Ingredients

• 4 cups elbow macaroni, cooked (about 8 oz. dry)
• 3/4 cup fat free sour cream
• 1 cup low fat cottage cheese
• 1/2 cup skim milk
• 1/4 teaspoon ground pepper
• 1/2 teaspoon salt
• 1 1/2 tablespoons stick low-fat margarine, melted
• 1/4 cup breadcrumbs
• 1 tablespoon stick low-fat margarine
• 1/4 teaspoon paprika
• 2 tablespoons onions, grated
• 1 egg, lightly beaten
• 8 ounces reduced-fat sharp cheddar cheese, shredded