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- 1 1/2 cups skim milk
- One can (approx. 15 ounces) evaporated skim milk
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups shredded cheddar cheese (I use Cabot Seriously Sharp)
- 8 ounces uncooked small pasta (I used elbows)
- 2/3 cup chopped fresh tomatoes
- 3-4 slices cooked bacon, crumbled
- 3 tablespoons shredded Parmesan cheese
View Full Recipe at Adventures of the Kitchen…
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