Shelly's Recipe

THREE CHEESE MACARONI

Category: Pasta - Baked

2 cups elbow macaroni
1/2 cup chopped onion
2 tbsp sun-dried tomatoes -- not oil-packed, chopped
6 cups boiling water
1 1/2 cups low fat cottage cheese
1 tbsp Dijon-style mustard
1/2 cup evaporated skim milk
1/4 tsp salt and pepper
1 tbsp chopped fresh basil
1/4 cup chopped fresh parsley
1 cup cheddar cheese -- shredded
4 tbsp grated parmesan cheese
Non-stick cooking spray
1 slice bacon -- cooked and crumbled
1 slice whole wheat bread -- finely crumbed
6 cherry tomatoes -- sliced

Preheat oven to 350s. In a large saucepan cook macaroni, onion, and sun dried tomatoes in boiling water until just tender. While macaroni is cooking, combine cottage cheese, mustard, and milk in a blender or food processor. Season with salt and pepper. Blend until smooth.

Drain cooked macaroni mixture in colander. Place in a large bowl. Sprinkle with basil and parsley. Stir in cottage cheese mixture. Fold in cheddar and 3 tbsp Parmesan. Mix thoroughly. Coat shallow 2-quart casserole dish with non-stick spray. Spoon in macaroni mixture.

In a small bowl, mix remaining 1 tbsp Parmesan with crumbled bacon and bread crumbs. Sprinkle over the top of macaroni. Arrange tomato slices in 3 rows over the top. Bake 20 minutes or until top is lightly golden and bubbly. Garnish with parsley springs, if desired.