Veggie Mac-And-Cheese Recipe

Name: Veggie Mac-And-Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 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 garlic cloves, minced; 2 teaspoons olive oil; 1 (7-ounce) jar roasted red bell peppers, drained and diced; 1 (16-ounce) container ricotta cheese; 1 (12-ounce) can evaporated milk; 1 tablespoon Dijon mustard; 1 teaspoon salt; 1 teaspoon freshly ground pepper; 2 large eggs, lightly beaten; 3 plum tomatoes, sliced; 1/3 cup Italian-seasoned breadcrumbs; 1/2 cup (2 ounces) shredded Romano cheese

Servings: persons

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 garlic cloves, minced
2 teaspoons olive oil
1 (7-ounce) jar roasted red bell peppers, drained and diced
1 (16-ounce) container ricotta cheese
1 (12-ounce) can evaporated milk
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon freshly ground pepper
2 large eggs, lightly beaten
3 plum tomatoes, sliced
1/3 cup Italian-seasoned breadcrumbs
1/2 cup (2 ounces) shredded 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 breadcrumbs and Romano cheese.
4
Bake, covered, at 350u00b0 for 15 minutes; uncover and bake 20 more minutes or until golden. Serve warm.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 ounces uncooked elbow macaroni, 1 cup chopped fresh broccoli, 1 cup diced yellow squash, 1/2 cup diced carrots, and more.

Yes, Veggie Mac-And-Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veggie Mac-And-Cheese

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