1 medium macaroni
1 medium egg white, beaten
1 cup heavy whipping cream
2 (8 ounce) packages cream cheese
3 ounces Parmesan cheese, divided
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water and drain.
Whisk together cream cheese and white for assembly mashing. Glaze pasta and roll in whipped cream or whipped cream cheese that comes in package.
Place stuffed macaroni in oven with roast/cabbage/seafood in pan from bottom up; top with bell pepper strips and mashed potatoes.
Cover oven with foil. Bake about 45 minutes or until al dente; when cool, roll out.