Creamy Vegetable Pasta

Rich cream cheese blended with cream of celery soup makes this upgraded classic even better.

Ingredients

• 8 oz. elbow macaroni
• 1 lb. fresh broccoli and cauliflower florets, 6 cups
• 1 cup (¾” chunks) butternut squash, 4 oz.
• 1 (10½ oz.) can condensed cream of celery soup
• 1 (8 oz.) pkg. cream cheese, cut into 1” pieces, at room temp.
• 2 cups milk
• ½ tsp. nutmeg
• ¼ tsp. salt
• ¼ tsp. pepper
• 1 cup shredded white Cheddar cheese, 4 oz.
• 1 thick slice deli-sliced ham, 1 oz., cut into 2”x¼” strips

Instructions

1. Heat oven to 425°F. Coat 2 qt. baking dish with cooking spray. In large pot, cook macaroni according to package directions, adding broccoli, cauliflower and squash during last 2 min. of cooking time; drain. Return to pot.  
2. Meanwhile, in separate pot, heat soup, cream cheese and 1 cup milk over medium-low heat, stirring, until cream cheese is melted, 5-7 min. Stir in nutmeg, salt and pepper and remaining milk; cook until heated through, 1 min. Stir into pasta mixture. Transfer to baking dish. Sprinkle Cheddar cheese and ham over top. Bake until lightly browned, about 15 min.