Mac & Cheese with Carmelized Onion & Bacon

8 oz macaroni noodles
1 large onion halved lengthwise, then thinly sliced
8 slices of bacon fried and crumbled
1/2 teaspoon salt
1 (15 oz) can evaporated milk
1 egg
1 teaspoon dry mustard
1 teaspoon water
2 cups shredded sharp cheddar cheese
1 cup cottage cheese
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley

1. Preheat oven to 450*. Spay a 7x11 dish with PAM.

2. Place onion on rimmed baking sheet, sprinkle with 1/4 teaspoon of salt, and spray lightly with PAM. Bake until onion is tender and lightly browned, about 20 minutes.

3. Meanwhile cook macaroni according to package. Drain and return to pan.

4. Cook evaporated milk in small saucepan over low heat just until warmed, about 2 minutes. Remove from heat and whisk in egg. Stir water and mustard together in a mass cup until mustard is dissolved and then whisk into milk mixture.

5. Add milk mixture, bacon (reserving some for the top), cheddar cheese, cottage cheese, the remaining 1/4 teaspoon salt, and the pepper to the macaroni. Cook over low heat stirring constantly, just until mixture thickens, about 5 minutes.

6. Transfer mixture to prepared baking dish. Sprinkle with onions and reserved bacon. Bake 10 minutes or until heated through. Sprinkle with parsley.