Makes 10 Servings; approximately 235 calories per serving

1 and 1/2 cups chopped onions
3/4 cup chopped celery
2 tablespoons plus 1 teaspoonChef Paul Prudhomme's Pork and Veal Magic
1/2 cup defatted chicken stock - in all
5 egg whites
1 (12 ounce) container low-fat cottage cheese
1 (12 ounce) can evaporated skim milk
1 to 2 teaspoons salt (optional)
10 cups cooked small elbow macaroni (from 5 cups uncooked)
6 ounces low fat cheddar cheese (7 grams fat per ounce), shredded

Preheat Oven to 375 degrees.

Heat a 10-inch skillet over high heat. Add chopped onions, celery and Pork and Veal Magic. Cook 2 minutes, then stir to blend in seasoning. When vegetables begin to stick hard to the pan (about 2 to 3 minutes), add 1/4 cup stock, scrape up the brown on the pan bottom, stir well and cook 1 to 2 minutes. Turn heat down to medium and stir. Cook until vegetables begin to stick hard again, about 4 to 5 minutes, and add the remaining 1/4 cup stock. Scrape up pan bottom, stir well and continue cooking another 4 to 5 minutes. Remove from heat and let cool slightly.

Place the egg whites in a food processor. Process 30 to 45 seconds, or until the egg whites are nice and frothy (but not until they make peaks). Add the cottage cheese and the milk and process. Don't let the mixture get too smooth; a bit of lumpiness in the cottage cheese will give the dish more texture. Add the cooled mixture from the skillet and process again, about 20 seconds. Taste and add salt if you desire. Place the cooked, drained macaroni into a bowl, pour the sauce over and mix well. Pour into an unbuttered casserole, sprinkle the cheddar cheese on top and bake at 375 degrees for 35 to 40 minutes, or until brown and bubbly.