INGREDIENTS
8 oz
Broccoli florets, small
4
Carrots, medium
1
head Cauliflower
2
Plum tomatoes, medium
1 cup
Vegetable broth, unsalted
1 tsp
Dijon mustard
12 oz
Elbow macaroni
1 pinch
Cayenne
1/2 tsp
Pepper
1/2 tsp
Salt
1/4 cup
Cream cheese, reduced-fat
3/4 cup
Gruyere cheese
1/4 cup
Parmesan cheese