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Summer Vegetable Macaroni and Cheese

www.ezrapoundcake.com
  • minutes
  • Serves

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