Veggie Mac 'n' Cheese

• 12 ounces rotini pasta
• 12 lb small broccoli floret
• 34 lb small cauliflower floret
• 1 cup frozen peas
• 12 ounces shredded reduced-fat sharp cheddar cheese (3 cups)
• 8 ounces reduced-fat cream cheese (Neufchatel)
• 2 tablespoons margarine or 2 tablespoons butter
• 12 teaspoon mustard powder
• 18 teaspoon freshly grated nutmeg
• 18 teaspoon cayenne (Ground Red Pepper)
• 14 teaspoon salt
• 3 cups reduced fat 2% low-fat milk

1. Preheat oven to 400.
2. Grease six 16-ounce casserole dishes (or one 3-quart shallow baking dish).
3. Heat large covered saucepot of water to boiling on high.
4. Add pasta; cook 3 minutes, uncovered.
5. Add broccoli, cauliflower, and peas; cook 1 minute.
6. Drain well.
7. Meanwhile, in food processor with knife-blade attached, pulse 8-ounce cheddar (2 cups), cream cheese, margarine, mustard, nutmeg, cayenne, and salt until well blended.
8. With processor running, add milk.
9. Puree until smooth.
10. Return pasta mixture to saucepot and immediately add milk mixture.
11. Stir well to evenly coat.
12. Divide evenly among prepared dishes or pour into prepared dish.
13. Top with remaining cheddar.
14. Place dishes on jelly-roll pan and bake uncovered 15-20 minutes or just until bubbling.
15. (If using 3-quart dish, cover tightly with foil and bake 20 minutes.
16. Uncover and bake 10 minutes longer).

rotini pasta, broccoli floret, cauliflower, frozen peas, cheddar cheese, cream cheese, margarine, mustard powder, nutmeg, cayenne, salt, milk

Taken from www.food.com/recipe/veggie-mac-n-cheese-451018 (may not work)