Instructions: Prepare pasta according to package directions, reducing cooking time by one-third; drain.

While pasta is cooking, combine the milk and ricotta in a blender. Blend until smooth. Transfer to a medium mixing bowl and stir in the Cheddar cheese, 1/3 cup of the Parmesan cheese, the parsley and salt and pepper.

Stir the pasta into the cheese mixture until well blended. Transfer to a 10-inch round casserole dish. Stir the bread crumbs, margarine and remaining 2 tablespoons of Parmesan cheese in a small bowl until thoroughly mixed. Sprinkle mixture evenly over casserole.

Bake at 375F until heated through, bubbling around the edges and the bread crumbs.

NOTES : Well, we got one nice day in NH yesterday and had our first cookout of the season (Better late than never!). Along with hubbys hotdogs and my garden burger on the grill and baked beans, we had this macaroni and cheese dish. I made it with orzo and it turned out to be very good. Its not your traditional creamy, made with Velveeta and cheddar (traditional for me anyway) mac and cheese, but it was very good all the same!

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