INGREDIENTS
1 8 ounce package
elbow macaroni
1 tbsp
vegetable oil
1 tbsp
unsalted butter
1 cup
chopped fresh broccoli
1 cup
chopped yellow squash
1/2 cup
chopped carrots
1
small red onion, peeled and chopped
1
red bell pepper, seeded and chopped
2
garlic cloves, minced
2
eggs, lightly beaten
1 12 ounce can
evaporated milk
1 tbsp
Dijon mustard
1 tsp
salt
1 tsp
black pepper
1/8 tsp
cayenne pepper OR a splash of hot sauce
1 1/2 cups
extra-sharp Cheddar, grated
1/2 cup
Monterey Jack cheese, grated
1/2 cup
part-skim ricotta cheese
3
Roma tomatoes, sliced
2 tbsp
dry seasoned breadcrumbs
1/4 cup
shredded Parmesan cheese