Veggie Mac-And-Cheese Recipe

Veggie Mac-And-Cheese Recipe

  • 8 ounces uncooked elbow macaroni
  • 1 cup chopped fresh broccoli
  • 1 cup diced yellow squash
  • 1/2 cup diced carrots
  • 1 small purple onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons olive oil
  • 1 (7 ounce) jar roasted red bell peppers, drained and diced
  • 1 (16 ounce) container ricotta cheese
  • 1 (12 fluid ounce) can evaporated milk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 eggs, lightly beaten
  • 3 plum tomatoes, sliced
  • 1/3 cup Italian-seasoned breadcrumbs
  • 1/2 cup grated Romano cheese
  1. COOK macaroni in a Dutch oven according to package directions; drain and set aside.
  2. SAUTE broccoli and next 4 ingredients in hot oil in Dutch oven over medium heat 3 to 4 minutes or until tender. Remove from heat; add macaroni, bell pepper, and next 5 ingredients, stirring until blended. Stir in beaten eggs.
  3. POUR mixture into a lightly greased 13- x 9-inch baking dish. Top with tomato slices; sprinkle with bread crumbs and Romano cheese.
  4. BAKE, covered, at 350 degrees for 15 minutes; uncover and bake 20 more minutes or until golden. Serve warm.
Recipe of the Day|