Veggie Loaded Mac ' n cheese

By á-42947

(From February 2014 Good Housekeeping Mag)

Per Serving: Calories: 420, 24 g protein, 67 g carbs, 9g total fat, 720mg sodium, 23mg vitamin c, 552 mg calcium, 9g fiber, 100mg omega threes

Ingredients

• 1 ounce(s) whole-grain crackers
• 2 ounce(s)grated Parmesan cheese
• 1 pound(s) carrots, thinly sliced
• 1 pound(s) peeled butternut squash, cut into 1/2-inch cubes
• 14 ounce(s) whole-grain cavatappi pasta
• 1 1/2 cup(s) (1-percent) lowfat milk
• 2/3 cup(s)lowfat, lower-sodium cottage cheese
• 4 ounce(s)reduced-fat sharp Cheddar cheese, grated
• 1 cup(s)grape tomatoes, halved

Details

Servings 6
Preparation time 25mins
Adapted from goodhousekeeping.com

Preparation

Step 1

•Heat large pot of salted water to boiling. Preheat oven to 425 degrees F.
•In large food processor, pulse crackers and half of Parmesan until finely crushed. Transfer to bowl.
•Cook 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.
•While pasta cooks, add milk, cottage cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper to vegetables in processor. Purée until smooth.
•Drain 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.