Macaroni and Cheese Primavera

Posted as request for low-sodium mac 'n cheese. Comfort food made healthy!! This can be served as a main dish or as a hearty side dish. Add chopped, cooked chicken or turkey to make it a meal.

• Ready In: 55 mins
• Serves: 12
• Yields: 1 9x13-inch casserole

Ingredients

• 1  lb elbow macaroni, prepared according to package and drained
• 1 (16 ounce) package  frozen mixed vegetables, thawed (I use broccoli, red pepper, onions, and mushrooms)
• 1 (8 ounce) package  neufchatel cheese (or red.-fat cream cheese)
• 1  cup low-fat buttermilk
• 1 (8 ounce) package sharp cheddar cheese, shredded
•  black pepper
• 1  dash garlic powder

Directions

1. Heat oven to 350°F.
2. In large bowl, toss together cooked macaroni, thawed vegetables, black pepper, and garlic powder.
3. In food processor, blend Neufchatel cheese and buttermilk.
4. Fold buttermilk mixture and half of shredded cheddar into macaroni and vegetable mixture.
5. Spoon into large casserole dish lightly coated with non-stick spray.
6. Sprinkle remaining cheese over top.
7. Bake 30 minutes or until hot and bubbly.
8. Optional: Broil 4-5 minutes, until cheese on top is crisp and lightly browned.