Ingredients:
1 lb elbow macaroni, prepared according to package and drained
1 (16 ounce) packages frozen mixed vegetables, thawed ( I use broccoli, red pepper, onions, and mushrooms)
1 (8 ounce) packages neufchatel cheese ( or red.-fat cream cheese)
1 cup low-fat buttermilk
1 (8 ounce) packages sharp cheddar cheese, shredded
black pepper
1 dash garlic powder
Directions:
Heat oven to 350 F.
In large bowl, toss together cooked macaroni, thawed vegetables, black pepper, and garlic powder.
In food processor, blend Neufchatel cheese and buttermilk.
Fold buttermilk mixture and half of shredded cheddar into macaroni and vegetable mixture.
Spoon into large casserole dish lightly coated with non-stick spray.
Sprinkle remaining cheese over top.
Bake 30 minutes or until hot and bubbly.
Optional: Broil 4-5 minutes, until cheese on top is crisp and lightly browned.
Servings: Serve
Time preparation: 10 min.
Time total: 55 min.