Veggie-Loaded Mac 'n' Cheese

Name: Veggie-Loaded Mac 'n' Cheese
Prep time: 25 min
Total time: 50 min
Yield: 6
Ingredients: 1 oz. whole-grain crackers; 2 oz. grated Parmesan cheese; 1 lb. carrots, thinly sliced; 1 lb. peeled butternut squash, cut into 1/2-inch cubes; 14 oz. whole-grain cavatappi pasta; 1 1/2 c. lowfat milk; c. lowfat, lower-sodium cottage cheese; 4 oz. reduced-fat sharp Cheddar cheese, grated; 1 c. grape tomatoes, halved

By The Good Housekeeping Test KitchenPublished: Jan 8, 2014

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veggie loaded mac n cheese — thanksgiving mac and cheese

Con Poulos

Yields:

Prep Time:

25 mins

Total Time:

50 mins

Cal/Serv:

420

This macaroni and cheese is far more colorful (and more nutritious) than the classic variety, thanks to an array of bright, flavorful vegetables thrown into the mix.

This recipe is featured in 7 Years Younger: The Anti-Aging Breakthrough Diet. Start your 21 day free trial or look for it wherever books are sold.

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Ingredients

1 oz.
whole-grain crackers
2 oz.
grated Parmesan cheese
1 lb.
carrots, thinly sliced
1 lb.
peeled butternut squash, cut into 1/2-inch cubes
14 oz.
whole-grain cavatappi pasta
1 1/2 cups
lowfat milk
cup
lowfat, lower-sodium cottage cheese
4 oz.
reduced-fat sharp Cheddar cheese, grated
1 cup
grape tomatoes, halved

Directions

1. Step 1Heat large pot of salted water to boiling. Preheat oven to 425 degrees F.
2. Step 2In large food processor, pulse crackers and half of Parmesan until finely crushed. Transfer to bowl.
3. Step 3Cook carrots and squash in boiling water 15 minutes or until tender. With slotted spoon, transfer to processor bowl. In same water, cook pasta for half the time label directs.
4. Step 4While pasta cooks, add milk, cottage cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper to vegetables in processor. Purée until smooth.
5. Step 5Drain pasta; return to pot. Stir in purée and remaining cheeses. Divide among six 16-ounce baking dishes. Top with tomatoes and crumbs. Bake 15 minutes or until tops are browned.