Veggie Mac-and-Cheese

Veggie Mac-and-Cheese
Photo by www.myrecipes.com

Ingredients

  • 2 large eggs, lightly beaten
  • 1 tablespoon Dijon mustard
  • 8 ounces uncooked elbow macaroni
  • 3 plum tomatoes, sliced
  • ½ cup (2 ounces) shredded Romano cheese
  • 1/3 cup Italian-seasoned breadcrumbs
  • 2 garlic cloves, minced
  • + 10 more ingredients
    • 1 small purple onion, diced
    • 1 cup diced yellow squash
    • 1 teaspoon salt
    • 1 (12-ounce) can evaporated milk
    • 1 (16-ounce) container ricotta cheese
    • 1 cup chopped fresh broccoli
    • 1 teaspoon freshly ground pepper
    • ½ cup diced carrots
    • 1 (7-ounce) jar roasted red bell peppers, drained and diced
    • 2 teaspoons olive oil

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 ...

View full recipe at My Recipes

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