veggie macaroni 'n' cheese

Veggie Macaroni 'n' Cheese
Serves: 6



Ingredients
12 ounces rotini pasta
1/2 pound small broccoli florets
3/4 pound small cauliflower florets
1 cup frozen peas
12 ounce reduced-fat extra-sharp Cheddar, shredded (about 3 cups)
8 ounce reduced-fat cream cheese (Neufchâtel)
2 tablespoon margarine or butter
1/2 teaspoon mustard powder
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne (ground red pepper)
coarse salt
3 cups no-fat milk

1. Preheat oven to 400 degrees F.
2. Grease six 16-ounce casserole dishes.
3. Heat large covered saucepot of water to boiling on high. Add pasta; cook 3 minutes, uncovered. Add broccoli, cauliflower, and peas; cook 1 minute. Drain well.
4. Divide pasta and vegetables evenly among the 6 casserole dishes.
5. Meanwhile, in food processor with knife-blade attached, pulse 8 ounces Cheddar (about 2 cups), cream cheese, margarine, mustard, nutmeg, cayenne, and 1/4 teaspoon salt until well blended. With processor running, add milk. Puree until smooth.
5. Pour cheese mixture evenly over pasta and vegetables in the 6 casserole dishes. Top with remaining Cheddar.
6. Place dishes on jelly-roll pan and bake uncovered 15 to 20 minutes or until just bubbling.


adapted from From Good Housekeeping Magazine

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