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| 2 Tasse | Macaroni; vegetable |
| 1/2 Tasse | green pepper finely chopped |
| 1 Esslöffel | margarine |
| 1 Esslöffel | all-purpose flour |
| 1 Tasse | skim milk |
| 1/4 Teelöffel | white pepper |
| 1/2 Teelöffel | Salt optional |
| 1 Tasse | Cheddar cheese; lowfat, grated |
| 1 Tasse | Cottage cheese; lowfat |
| 1/2 Tasse | Parmesan cheese; or romano grated |
| 2 | Tomatoes; sliced 1/2" thick |
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Cook macaroni according to package directions. Drain well.
Meanwhile, saute green pepper in heated butter until soft. Stir in flour. Cook for 1 minute. Gradually stir in milk. Cook until thickened.
Add white pepper and salt, if used. Stir in grated cheese and partially melt.
Combine macaroni, the sauce, cottage cheese and Parmesan cheese. Turn into a lightly buttered baking dish. Arrange tomato slices on top.
Bake at 400F for 20 minutes for 20 minutes, until bubbly. For optimum flavor, let sit 5 minutes before serving.
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