Healthy Baked Macaroni & Cheese

• 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

1. I like to use the healthy choice or smart balance cheeses. Use Tabasco to taste of course--my husband likes it spicy!
2. Preheat oven to 375u0b0F and spray a 9x13 or 3-quart baking dish with nonstick spray oil.
3. Cook macaroni according to package directions.
4. In a food processor or blender, mix ricotta cheese, milk, egg substitute, mustard, Tabasco sauce, salt and pepper.
5. Process until smooth.
6. Drain macaroni, return to pot and add shredded cheddar. Stir until cheese melts. Stir in ricotta mixture and scrape into prepared baking dish.
7. In a small bowl, combine Parmesan cheese, bread crumbs, and paprika. Sprinkle evenly over macaroni and cheese.
8. Bake at 375u0b0F for 25 minutes. Serve hot.

whole wheat elbow macaroni, ricotta cheese, milk, egg beaters, brown mustard, tabasco sauce, salt, ground pepper, cheddar cheese, parmesan cheese, breadcrumbs, paprika

Taken from www.food.com/recipe/healthy-baked-macaroni-cheese-158015 (may not work)