Veggie Loaded Mac 'n' Cheese

By á-3286

Each Serving: Calories: 450 calories, Protein: 25 g, Carb: 70 g, Fat: 10 g, Fiber: 10 g

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 cup low fat milk
• 2/3 cup low fat, lower sodium cottage cheese
• 4 oz reduced fat sharp cheddar cheese, grated
• 1 cup grape tomatoes, halved

Details

Cooking time 50mins

Preparation

Step 1

1. Heat large pot of salted water to boiling. Preheat oven to 425 F.
2. Pulse crackers and half of parmesan until finely crushed. Transfer to bowl.
3. Cook carrots and squash in boiling water 15 mins or until tender. With spoon, transfer to processor bowl. In same water, cook pasta for half the time label directs.
4. While pasta cooks, add milk, cottage cheese, 1/2 tsp salt, and 1/4 tsp pepper to vegetables in processor. Puree until smooth.
5. Drain pasta, return to pot. Stir in puree and remaining cheeses. Top with tomatoes and crumbs. Bake 15 mins or until tops are browned.