Tuesday, June 18 2013, 10:48 AM MDT
Three-Cheese Macaroni Bake
As Aired On May 10, 2012
Recipe Courtesy of The American Heart Association
4 ounces dried whole-grain elbow macaroni
1/2 cup grated low-fat mild Cheddar cheese
1/2 cup fat-free ricotta cheese
1/3 cup fat-free sour cream
1/4 cup fat-free milk
1 large egg white
2 tablespoons grated onion
1 tablespoon shredded or grated Parmesan cheese and 1 teaspoon shredded or grated Parmesan cheese, divided use
1 teaspoon Worcestershire sauce (lowest sodium available)
1/2 teaspoon no-salt-added all-purpose seasoning blend
1 medium Italian plum (Roma) tomato, cut into 6 slices
1 tablespoon plain dry bread crumbs (lowest sodium available)
1/4 teaspoon garlic powder
1.) Preheat the oven to 375°F. Lightly spray a 1-quart baking dish or 9 x 5 x 3-inch glass or ceramic loaf pan with cooking spray.
2.) Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Set aside.
3.) Meanwhile, in a medium bowl, stir together the Cheddar, ricotta, sour cream, milk, egg white, onion, 1 tablespoon Parmesan, Worcestershire sauce, and seasoning blend. Stir in the pasta.
4.) Spoon into the baking dish. Arrange the tomato slices on top.
5.) In a small bowl, stir together the bread crumbs, garlic powder, and remaining 1 teaspoon Parmesan. Sprinkle over the casserole. Lightly spray with cooking spray.
6.) Bake for 30 to 35 minutes, or until heated through and golden brown around the edges.
Serves 6; 1/2 cup per serving