This is a mix-in-the-pan macaroni and cheese, lightened up with some vegetables (use whatever you like) and cottage cheese. Fast, fast, fast...and you don't have to heat up the kitchen.
Macaroni and Cheese with Vegetables
1 1/2 cups Pasta -- small shells, rotini, cavatappi
1 cup Onion -- chopped
1 teaspoon Garlic -- minced
10 ounces Frozen Peas and Carrots
4 ounces Mushrooms -- sliced
2 tablespoons Skim Milk
1 cup Cottage Cheese
1/2 teaspoon Dry Mustard
1/4 teaspoon Black Pepper
1/8 teaspoon Salt
1 1/2 cups Sharp Cheddar Cheese -- shredded
Bring a large pot of water to a boil. Add the pasta, onions and garlic. Cook for 6-8 minutes.
Add the peas and carrots and mushrooms. Cook for 5 minutes or until the pasta is just tender. Drain and return to the pot.
In a medium bowl, stir together the milk, cottage cheese, mustard, pepper and salt. Add the pasta mixture.
Stir in the cheddar. Cook over low heat, stirring constantly, for 2-3 minutes or until the cheese melts and the mixture is hot. Let stand 5 minutes before serving.