You may also like
Categories:
whole wheat elbow macaroni Ricotta cheese milk Egg Beaters brown mustard Tabasco sauce salt ground pepper Cheddar cheese Parmesan cheese breadcrumbs paprika
Viewed: 55 - Published at: 8 years agoIngredients
- 1 lb whole wheat elbow macaroni
- 15 ounces fat-free ricotta cheese
- 1 3/4 cups skim milk
- 1/2 cup Egg Beaters egg substitute (r)
- 2 teaspoons brown mustard
- 1 teaspoon Tabasco sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 8 ounces fat-free cheddar cheese, shredded
- 1/4 cup fat-free parmesan cheese
- 1/4 cup fine breadcrumbs
- 1 teaspoon paprika
Method
- I like to use the healthy choice or smart balance cheeses. Use Tabasco to taste of course--my husband likes it spicy!
- Preheat oven to 375°F and spray a 9x13 or 3-quart baking dish with nonstick spray oil.
- Cook macaroni according to package directions.
- In a food processor or blender, mix ricotta cheese, milk, egg substitute, mustard, Tabasco sauce, salt and pepper.
- Process until smooth.
- Drain macaroni, return to pot and add shredded cheddar. Stir until cheese melts. Stir in ricotta mixture and scrape into prepared baking dish.
- In a small bowl, combine Parmesan cheese, bread crumbs, and paprika. Sprinkle evenly over macaroni and cheese.
- Bake at 375°F for 25 minutes. Serve hot.
