Veggie Mac-and-Cheese

Name: Veggie Mac-and-Cheese
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 to 8 servings
Ingredients: 8 ounces uncooked elbow macaroni; 1 cup chopped fresh broccoli; 1 cup diced yellow squash; ½ 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; ⅓ cup Italian-seasoned breadcrumbs; ½ cup (2 ounces) shredded Romano cheese

2 Ratings
1 Review

Recipe by Southern Living May 2001

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Recipe Summary

cook:

35 mins

total:

1 hr 5 mins

prep:

30 mins

Yield:

6 to 8 servings

Directions

Step 1
Cook macaroni in a Dutch oven according to package directions; drain and set aside.

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Step 2
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.
Step 3
Pour mixture into a lightly greased 13- x 9-inch baking dish. Top with tomato slices; sprinkle with breadcrumbs and Romano cheese.
Step 4
Bake, covered, at 350° for 15 minutes; uncover and bake 20 more minutes or until golden. Serve warm.

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TaraLK

12/26/2011

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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Veggie Mac-and-Cheese

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Ingredients

Directions

Reviews (1)

All Reviews for Veggie Mac-and-Cheese