Sheboygan Three Cheese Macaroni

2 C macaroni
1/2 C chopped onion
2 Tbsp chopped sun dried tomatoes (not oil packed)
1 1/2 C cottage cheese
1 Tbsp Dijon mustard
1/2 C evaporated milk
1/4 tsp salt
1/4 tsp pepper
1 Tbsp basil
1/4 C chopped fresh parsley
1 C shredded cheddar cheese
4 Tbsp grated Parmesan cheese
1 slice bacon, cooked & crumbled
1 slice wheat bread, crumbled
6 cherry tomatoes, sliced

Heat oven to 350. Cook macaroni, onion & sun dried tomatoes in boiling water until just tender. Puree cottage cheese, mustard, milk, salt & pepper. Drain macaroni. Place in large bowl. Sprinkle with basil & parsley. Stir in cottage cheese; add cheddar & 3 Tbsp Parmesan. Coat 2qt casserole with cooking spray. Spoon in macaroni mixture. Mix remaining Parmesan, bacon & bread crumbs; sprinkle over macaroni. Decorate w/tomato slices. Bake 20-25 minutes or until golden & bubbly.