Macaroni and Cheese with Vegetables

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.

Serves 4