In this recipe, the vegetables and macaroni cook together in the same pot, making cleanup a breeze.
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
How to Make It
Bring 4 quarts water to a boil in a large Dutch oven; add macaroni, and cook 4 minutes.
Add sliced carrot, and cook 2 minutes; add broccoli flowerets, and cook 2 minutes. Stir in squash, and cook 1 minute; drain.
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.
Bake at 375° for 20 minutes, shielding with foil after 15 minutes to prevent overbrowning if necessary.