Macaroni and Cheese With Vegetables

Photo: flickr user Tobyotter

Ingredients

1 cup Chopped broccoli

1 cup Chopped carrots

1 cup Chopped cauliflower

3 tablespoons Mild light-flavored olive oil

2 Scallions - sliced

3 tablespoons All purpose flour

2 cups Skim or low-fat milk

1/4 cup Chopped fresh parsley

1/2 teaspoon Black pepper

1/4 teaspoon Dried basil leaves

1/4 teaspoon Dried thyme leaves

1 cup Non-fat or low-fat cottage cheese (Pulse slightly in processor if desired)

4 cups Elbow macaroni, cooked according to package directions and well drained

1 cup Grated part skim mozzarella cheese

cup Grated Parmesan cheese

2/3 cup Whole-grain bread crumbs (homemade preferred)

Preparation

OVEN: 350

Place 1- inch of water in the bottom of a steamer pot and bring to a boil.

Place broccoli, carrots and cauliflower in a colander or steamer basket over the boiling water and steam, covered, for 4-6 minutes or until vegetables are just tender. Run cold water over vegetables, drain and set aside.

Lightly oil a 2 1/2-quart baking dish. Heat olive oil in heavy medium saucepan over medium heat. Saute scallions for 2 minutes. Add flour to saucepan and cook for several minutes, stirring constantly. Add milk slowly and continue to stir. Add parsley, pepper, basil, thyme and cottage cheese.

Cook until sauce thickens.

Combine cooked macaroni, steamed vegetables and cheese sauce in a large bowl. Pour into baking dish. Top with mozzarella and Parmesan cheeses and bread crumbs. Bake for 20 minutes or until heated through.