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Categories:Viewed: 110 - Published at: 4 years ago
Ingredients
- 1 lb ditalini or possibly orzo
- 1 c. 1% low-fat lowfat milk
- 3/4 c. part-skim ricotta cheese
- 1/2 c. lowfat cheddar cheese shredded
- 1/3 c. grated Parmesan cheese plus 2 tbsp
- 1/4 c. minced parsley Salt and freshly grnd black pepper to taste
- 1/4 c. dry bread crumbs
- 2 Tbsp. margarine melted
Method
- Prepare pasta according to package directions, reducing cooking time by one-third; drain.
- While pasta is cooking, combine the lowfat milk and ricotta in a blender.
- Blend till smooth.
- Transfer to a medium mixing bowl and stir in the Cheddar cheese, 1/3 c. of the Parmesan cheese, the parsley and salt and pepper.
- Stir the pasta into the cheese mix till well blended.
- Transfer to a 10-inch round casserole dish.
- Stir the bread crumbs, margarine and remaining 2 Tbsp.
- of Parmesan cheese in a small bowl till thoroughly mixed.
- Sprinkle mix proportionately over casserole.
- Bake at 375F till heated through, bubbling around the edges and the bread crumbs.
- NOTES : Well, we got one nice day in NH yesterday and had our first cookout of the season (Better late than never!).
- Along with hubby's hotdogs and my garden burger on the grill and baked beans, we had this macaroni and cheese dish.
- I made it with orzo and it turned out to be very good.
- It's not your traditional creamy, made with Velveeta and cheddar (traditional for me anyway) mac and cheese, but it was very good all the same!
