Veggie Mac-and-Cheese

Ingredients

• 1 cup broccoli fresh chopped
• 0.5 cup carrots diced
• 1 tablespoon dijon mustard 
• 2 large eggs lightly beaten
• 8 ounces elbow macaroni uncooked
• 12 ounce evaporated milk canned
• 2  garlic cloves minced
• 0.3 cup italian-seasoned breadcrumbs 
• 2 teaspoons olive oil 
• 1 teaspoon pepper freshly ground
• 3  plum tomatoes sliced
• 1 small purple onion diced
• 16 ounce ricotta cheese 
• 7 ounce roasted bell peppers diced red drained
• 2 ounces romano cheese shredded
• 1 teaspoon salt 
• 1 cup baby squash diced yellow

Equipment

• oven
• baking pan
• dutch oven

Directions

1. Cook macaroni in a Dutch oven according to package directions; drain and set aside.
2. Saut broccoli and next 4 ingredients in hot oil in Dutch oven over medium heat 3 to 4 minutes or until tender.
3. Remove from heat; add macaroni, bell pepper, and next 5 ingredients, stirring until blended. Stir in beaten eggs.
4. Pour mixture into a lightly greased 13- x 9-inch baking dish. Top with tomato slices; sprinkle with breadcrumbs and Romano cheese.
5. Bake, covered, at 350 for 15 minutes; uncover and bake 20 more minutes or until golden.
6. Serve warm.