Mac & Cheese is great comfort food, but healthy?

According to a website sent to me by a reader, there actually are dozens of recipes for "healthy" macaroni and cheese. While it's a good that I usually have to skip, or only have the tiniest bit, if it had a better health profile I'd be chowing down on it a lot more frequently.
Check out this article, "30 Blogs Serving Up Healthy Mac and Cheese." The list is divided into categories -- Dairy Free, Gluten Free, Low Fat, Organic and Low Carb. I'm most interested in the low fat and low carb versions, since fat and calories are the ingredients that I try to avoid.

Here's one recipe that fills the bill for me, called Moosewood Restaurant's Lower-Fat Macaroni and Cheese (serves 4)

Ingredients:

• 1 1/2 c 1% cottage cheese
• 1 1/2 c skim milk or buttermilk
• 1 t dried mustard or 1 T prepared mustard
• pinch of cayenne (or more)
• 1/4 t nutmeg
• 1/2 t salt
• 1/4 t ground black pepper
• 1/4 c grated onions
• 1 c grated sharp cheddar (4 oz.)
• 1/2 lb. uncooked elbow macaroni (or other tubular pasta)
• 2 T finely grated Pecorino or Parmesan cheese
• 1/4 c bread crumbs

Instructions:

1. Preheat oven to 375. Prepare square (9 or 10 inch) baking pan with a light spray of oil.
   
2. In a blender, combine cottage cheese, milk, mustard, cayenne, nutmeg, salt and pepper and puree until smooth. (I used my immersion blender.) In a large bowl, combine pureed mixture with the onions, cheddar and uncooked macaroni. Stir well. Pour macaroni and cheese mixture into the baking pan. Combine the grated Pecoino or Parmesan and bread crumbs and sprinkle over top.
   
3. Bake about 45 minutes, until topping is browned and the center is firm.