Vegetable Mac and Cheese
Contributed by Meg
Soure: FamilyFun Magazine (8/99)

1 1/2 cups dried tubular pasta
3 medium carrots, peeled and cut diagonally into 1/4 in slices
10 ounces frozen or fresh broccoli, stems sliced, florest seperated
1/2 C frozen peas, thawed
1 C low-fat plain cottage cheese
1 Tbsp dijon mustard (country style)
1/4 tsp Tabasco suace
4 to 8 ounces sharp cheddar cheese, coarsely shredded
4 ounces part-skim Mozzarella cheese, coarsely shredded
1 Tbsp grated parmesan cheese

Heat oven to 400.  Grease a 2 Qt baking dish.  

Cook the pasta in boiling water for 4 minutes.  Stir in carrots and boil
for 2 minutes.  Then, add broccoli and boil for 2 additional minutes.
Drain, reserving 1/2 cup of cooking liquid and return the pasta and
vegetables to the saucepan.  Stir in the peas.

On a food processor, combine the cottage cheese with the reserved liquid.
Add mustard, tabasco, salt and pepper and blend until smooth.  Stir in the
vegetables.  Mix in the cheddar and mozzarella and pour into baking dish.
Sprinkle with parmesan.

Bake uncovered until the top is golden brown (20-25 minutes), then let it
set for 10 minutes to firm.  Serves 4.