* Exported from MasterCook * Sheboygan Three-Cheese Macaroni Recipe By : Serving Size : 6 Preparation Time :0:10 Categories : Cheese/Eggs Farewell To Fat Cookbook Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups elbow macaroni 1/2 cup chopped onion 2 tablespoons sun-dried tomatoes -- not oil-packed, chopped 6 cups boiling water 1 1/2 cups low fat cottage cheese 1 tablespoon Dijon-style mustard 1/2 cup evaporated skim milk 1/4 teaspoon salt and pepper 1 tablespoon chopped fresh basil 1/4 cup chopped fresh parsley 1 cup reduced fat cheddar cheese -- shredded 4 tablespoons 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 350 degrees. 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 i a blender or food processor. Season with salt and pepper. Blend until smooth. Drain cooked macaroni mixture in colander. Place in a alrge bowl. Sprinkle with basil and parsley. Stir in cottage cheese mixture. Fold in cheddar and 3 tablespoons Parmesan. Mix thoroughly. Coat shallow 2-quart casserole dish with non-stick spray. Spoon in macaroni mixture. In a small bowl, mix remaining 1 tablespoon 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 parsely springs, if desired. Source: "Richard Simmons Farewell to Fat Cookbook page 142" Copyright: "1996" T(cooking): "0:30" - - - - - - - - - - - - - - - - - - - NOTES : Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable 297 Calories 23 g protein 7 g fat 36 g carbohydrate 709 mg sodium 21 mg cholesterol Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0