Veggie Mac-and-Cheese

Southern Living
Veggie Mac-and-CheeseRecipe
6 to 8 servings


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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


Prep: 30 Minutes
Cook: 35 Minutes

Cook macaroni in a Dutch oven according to package directions; drain and set aside.

Sauté 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.

Pour mixture into a lightly greased 13- x 9-inch baking dish. Top with tomato slices; sprinkle with breadcrumbs and Romano cheese.

Bake, covered, at 350° for 15 minutes; uncover and bake 20 more minutes or until golden. Serve warm.

Created date

December 2001