Labor intense but worth it! Makes 4, 2 cup servings
1 of 3 slices of well cooked bacon
WW bread crumbs (made my own by putting 2 slices of 100% WW bread in oven for 20 minutes at 325 and cooled on a wire rack - when cool, put in sandwich bag and mash)
1/4 cup of Parmesan
8 oz. of uncooked elbow macaroni of your choice (WW or brown rice), cooked to package directions
2 cups of RF sharp cheddar
2 cups of RF white cheddar
4 oz. cottage cheese
1 cup RF evaporated milk
1 tablespoon of Dijon mustard
1/2 cup cooked and cooled or thawed cauliflower, cut into small pieces
1/2 cup cooked and cooled or thawed butternut squash, diced
1/2 teaspoon Worcestershire
1/2 teaspoon of Cayenne
remaining 2 slices of bacon
Preheat oven to 350.
Make pasta according to package and drain. Over medium heat, combine pasta, veggies and the cheeses until well combined.
Whisk together the evaporated milk, eggs, mustard, S&P and cayenne. Add to pan with pasta and stir. Then stir in remaining crumbled bacon and remove from heat.
Spray casserole dish with PAM and add mixture to dish. Add bread crumb mixture on top and bake for 35-40 minutes.
Serve and enjoy!