I featured this recipe for low fat macaroni and cheese a long while ago, and tonight I return to it. The interesting thing is, I forgot about it for so long. Now recently, I have been on a cooking-with-cottage cheese kick, and I was thinking, there had to be a good way to utilize this in mac n cheese. Then I remembered, I already had the recipe! Craving comfort food last weekend, and realizing I had plenty of cottage cheese in the fridge, I knew this would be perfect. This time, I cut the recipe in half and baked two individual servings in my tapas skillets. To my skillet I added some sliced chicken sausage, and to my husband’s – well, you know what every kid craves with mac n cheese – hot dogs! Believe it or not, my husband was in total heaven with this lightened up version of a classic (I think he forgot the previous time I made it… or maybe this was just a whole new experience with the hot dogs.) You may take our opinions with a grain of salt (or mustard, one of the key ingredients to a good mac), because we haven’t had the real thing in gawd-knows-how-long. Heck, I don’t think I’ve ever made a real mac n cheese since I moved out of my parents’ house. It’s just too indulgent! But this was creamy, flavorful, portion-controlled; and it hit the spot.