Macaroni Primavera

In this recipe, the vegetables and macaroni cook together in the same pot, making cleanup a breeze.

Yield: 6 to 8 servings
Recipe from Southern Living

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  • 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


  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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