Recipe for Veggie Mac-and-Cheese 
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Yield:
6
Ingredients:
Amount Ingredient
8 oz uncooked elbow macaroni
1 cup chopped fresh broccoli
1 cup diced yellow squash
1/2 cup diced carrots
1 sm purple onion diced
2 x garlic cloves minced
2 tsp olive oil
1 jar roasted red bell peppers - (7 oz) drained, diced
1 ct ricotta cheese - (16 oz)
1 can evaporated milk - (12 oz)
1 tbl Dijon mustard
1 tsp salt
1 tsp freshly-ground black pepper
2 lrg eggs lightly beaten
3 x plum tomatoes sliced
1/3 cup Italian-seasoned breadcrumbs
Instructions:
Instructions: Cook macaroni in a Dutch oven according to package directions; drain and set aside.

Saute broccoli and next 4 ingredients in hot oil in Dutch oven over medium heat 3 to 4 minutes or until tender.

Remove from heat; add macaroni, bell pepper, and next 5 ingredients, stirring until blended. Stir in beaten eggs.

Pour mixture into a lightly greased 13- by 9-inch baking dish. Top with tomato slices; sprinkle with breadcrumbs and Romano cheese.

Bake, covered, at 350 degrees for 15 minutes; uncover and bake 20 more minutes or until golden. Serve warm.

This recipe yields 6 to 8 servings.

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