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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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In this recipe, the vegetables and macaroni cook together in the same pot, making cleanup a breeze. Ingredients:
4 quarts water |
1 (8-ounce) package macaroni, uncooked |
3 large carrots, scraped and sliced |
2 cups fresh broccoli flowerets |
1 cup coarsely chopped fresh yellow squash |
1 cup cottage cheese |
1/2 (8-ounce) package cream cheese, softened |
1 tablespoon prepared mustard |
1/4 teaspoon hot sauce |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 cup sliced fresh mushrooms |
1 cup (4 ounces) shredded mozzarella cheese |
1 cup (4 ounces) shredded cheddar cheese |
3 tablespoons freshly grated parmesan cheese |
Directions:
1. Bring 4 quarts water to a boil in a large Dutch oven; add macaroni, and cook 4 minutes.
2. Add sliced carrot, and cook 2 minutes; add broccoli flowerets, and cook 2 minutes. Stir in squash, and cook 1 minute; drain.
3. Combine cottage cheese and next 5 ingredients in a large bowl; stir in pasta mixture, mushrooms, mozzarella cheese, and half of Cheddar cheese. Spoon into a lightly greased 2-quart baking dish; sprinkle with Parmesan cheese and remaining Cheddar cheese.
4. Bake at 375° for 20 minutes, shielding with foil after 15 minutes to prevent overbrowning if necessary.
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