You can make this with just one or two vegetables.  You don’t need all three.  I know it is unconventional to add a bit of flour into the sauce raw, but I got the idea from a fondue recipe that does the same.  Not needing to make a bechamel saves a lot of time.

Serves 8-10
3 cups chopped greens (callalloo, chard, kale, spinach)
3 cups broccoli – florets and spears chopped
1 small butternut squash– peeled and cut into ½ inch cubes (sweet  potato is a good sub here)
16 ounces whole grain elbow macaroni
4 tablespoons butter
2 rounded cups grated cheddar – (10 oz)
2/3 cup grated Parmesan
2 tablespoons flour
3 cups low fat cottage cheese
1 cup milk (skim is fine)
1 minced clove of garlic
salt and pepper

Get two pots of water boiling, one should be 1/3 full of water, the other 2/3 full.  Both should be salted.  Get all of your ingredients prepped.  Add the callalloo and broccoli into the pot that is 1/3 full of water. Pour through a colander after 5 minutes.  In the other pot, add the sweet potatoes.  After 3 minutes add the macaroni and cook until the macaroni is done – about 6 more minutes.
Strain through a colander but do NOT rinse.  Put back into the empty pot and add the butter and stir well.  Add the milk, garlic and cottage cheese and stir well.  Add the cheeses, add the greens, heat it up a bit over medium heat stirring and season with salt and pepper. 
Serve!