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Modern Mac N Cheese
Fresh Vegetables and Pasta in a light, zesty Cheese Sauce
Author:
Liz Geeslin
Ingredients
2
cups
rotini pasta
Barilla Plus is my favorite
1/2
cup
carrot
diced
2
cups
broccoli florets
1
small
zucchini
diced
1
cup
peas
frozen
1
cup
cottage cheese
1
tablespoon
Dijon mustard
1/4
teaspoon
hot pepper sauce
salt and pepper
to taste
1
cup
Cheddar cheese
grated
1
cup
Monterey Jack cheese
grated
Instructions
Prepare all the ingredients: Dice the vegetables, measure out the pasta and cheeses.
Cook pasta in large saucepan of boiling salted water for 4 minutes.
Add carrots and cook 2 minutes. Add broccoli and cook 2 minutes longer.
Drain pasta and vegetables, reserving 1/2 cup of the cooking liquid.
Return pasta and vegetables to saucepan. Add zucchini and peas.
Blend the cottage cheese with an immersion blender or small food processor, just until smooth.
Then add the reserved pasta cooking water, mustard, hot pepper sauce and blend briefly.
Stir into the pasta and vegetables. Season with salt and pepper.
Mix in cheddar and Monterey jack cheeses, stirring to combine.
If eating immediately, warm gently on the stove top or can be eaten room temperature, even cold!
If freezing, cool and package for the freezer.