Macaroni Primavera

Ingredients

• 2 cups broccoli flowerets fresh
• 3 large carrots sliced
• 1 cup curd cottage cheese 
• 8 ounce cream cheese softened
• 1 cup mushrooms fresh sliced
• 0.3 teaspoon hot sauce 
• 8 ounce macaroni uncooked
• 1 tablespoon mustard prepared
• 3 tablespoons parmesan cheese freshly grated
• 0.5 teaspoon pepper 
• 0.5 teaspoon salt 
• 4 ounces cheddar cheese shredded
• 4 ounces mozzarella cheese shredded
• 4 quarts water 
• 1 cup baby squash fresh yellow coarsely chopped

Equipment

• bowl
• oven
• baking pan
• aluminum foil
• dutch oven

Directions

1. Bring 4 quarts water to a boil in a large Dutch oven; add macaroni, and cook 4 minutes.
2. Add sliced carrot, and cook 2 minutes; add broccoli flowerets, and cook 2 minutes. Stir in squash, and cook 1 minute; drain.
3. Combine cottage cheese and next 5 ingredients in a large bowl; stir in pasta mixture, mushrooms, mozzarella cheese, and half of Cheddar cheese. Spoon into a lightly greased 2-quart baking dish; sprinkle with Parmesan cheese and remaining Cheddar cheese.
4. Bake at 375 for 20 minutes, shielding with foil after 15 minutes to prevent overbrowning if necessary.