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

Recipe by Southern Living March 1996

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Yield:
6 to 8 servings
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Ingredients

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Directions

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  • Bring 4 quarts water to a boil in a large Dutch oven; add macaroni, and cook 4 minutes.

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  • 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.

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