It turned out very good. Buying all the ingredients did get a little pricey though, I spent about $35 or so on everything. The block of romano cheese being the priciest of the ingredients at $10. I used about half of the block for this recipe. It was very tasty though, loved the veggies in it, almost feels more like a casserole than mac and cheese because the dish is mainly ricotta cheese and the romano is just used as a seasoning on the top. Also, next time I would add prob double the amount of broccoli.
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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
- 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.
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