8 oz of elbow macaroni pasta
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 cup broccoli, chopped
1 cup yellow squash, chopped
1/2 cup carrots, chopped
1 small onion, peeled and chopped
1 red bell pepper, chopped
2 minced garlic cloves
2 lightly beaten eggs
1 (12oz) can evaporated milk
1 tablespoon of mustard
1 teaspoon of salt
1 teaspoon of black pepper
a splash of hot sauce
2 1/2 cups of extra sharp grated cheddar cheese
1/2 cup ricotta cheese (part skim)
3 roma tomatoes, sliced
3 tablespoons Italian breadcrumbs
1/3 cup shredded parmesan cheese
1. Cook the macaroni according the the directions on the box. After it's finished cooking, drain it, cover it, and set it to the side.
2. While the pasta is cooking, heat the butter and oil in a large skillet on medium heat. Once it's heated, add the vegetables and garlic. Saute until the vegetables are tender, about 5 minutes. Preheat the oven to 350 degrees F and lightly grease a 9x13 pan.
3. Stir the macaroni and vegetables together in the pot with the macaroni.
4. To make the sauce, whisk the eggs, mustard, milk, salt, pepper, and hot sauce together. Pour it over the macaroni and vegetables.
5. Add in the Cheddar and ricotta cheese and mix it well until everything is evenly coated.
6. Pour the mixture into a lightly greased 13x9 pan. Top with the sliced tomatoes. Sprinkle the Parmesan cheese and breadcrumbs on top.
7. Bake for about 15-20 minutes, or until it's golden brown.
I hope you enjoy it as much as we did! It made a huge 13x9 dish, which was perfect for the two of us because we've been eating it as leftovers.