Macaroni and Cheese With Vegetables
By: Anonymous
Published: Wednesday, December 2, 2009 - 1:02am

Ingredients




1 cup Chopped broccoli
1 cup Chopped carrots
1 cup Chopped cauliflower
3 tablespoons Mild light-flavored olive oil
2 Scallions - sliced
3 tablespoons All purpose flour
2 cups Skim or low-fat milk
1/4 cup Chopped fresh parsley
1/2 teaspoon Black pepper
1/4 teaspoon Dried basil leaves
1/4 teaspoon Dried thyme leaves
1 cup Non-fat or low-fat cottage cheese (Pulse slightly in processor if desired)
4 cups Elbow macaroni, cooked according to package directions and well drained
1 cup Grated part skim mozzarella cheese
 cup Grated Parmesan cheese
2/3 cup Whole-grain bread crumbs (homemade preferred)

Preparation

1 OVEN: 350 2 Place 1- inch of water in the bottom of a steamer pot and bring to a boil. 3 Place broccoli, carrots and cauliflower in a colander or steamer basket over the boiling water and steam, covered, for 4-6 minutes or until vegetables are just tender. Run cold water over vegetables, drain and set aside. 4 Lightly oil a 2 1/2-quart baking dish. Heat olive oil in heavy medium saucepan over medium heat. Saute scallions for 2 minutes. Add flour to saucepan and cook for several minutes, stirring constantly. Add milk slowly and continue to stir. Add parsley, pepper, basil, thyme and cottage cheese. 5 Cook until sauce thickens. 6 Combine cooked macaroni, steamed vegetables and cheese sauce in a large bowl. Pour into baking dish. Top with mozzarella and Parmesan cheeses and bread crumbs. Bake for 20 minutes or until heated through.