Cheesy Vegetable Medley

• 3 cups fresh broccoli florets
• 3 cups fresh cauliflowerets
• 2 cups julienned carrots
• 1 small onion, diced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 8 ounces elbow macaroni, cooked and drained
• 2 cups shredded part-skim mozzarella cheese
• 2 cups shredded cheddar cheese
• 8 ounces process cheese (Velveeta), sliced
• 3/4 cup half-and-half cream
• 3/4 cup seasoned bread crumbs
• 1/4 cup butter
• 1/2 cup grated Parmesan cheese

1. Place broccoli and cauliflower in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. Rinse in cold water; drain and set aside. Repeat with carrots and onion, steaming for 4-5 minutes or until tender.
2. Place vegetables in a large bowl; add the garlic powder, Italian seasoning, salt and pepper. Stir in macaroni. Spoon half into a greased 3-qt. baking dish. Sprinkle with half of the mozzarella, cheddar and process cheese. Repeat layers.
3. Pour cream over the top. Sprinkle with bread crumbs; dot with butter. Top with Parmesan cheese. Bake, uncovered, at 350u0b0 for 30-40 minutes or until bubbly.

fresh broccoli florets, fresh cauliflowerets, carrots, onion, garlic, italian seasoning, salt, pepper, elbow macaroni, mozzarella cheese, cheddar cheese, process cheese, cream, bread crumbs, butter, parmesan cheese

Taken from www.tasteofhome.com/recipes/cheesy-vegetable-medley/ (may not work)