Macaroni & cheese w/ vegetables
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Pasta (bow-ties or ribbed) |
| 1 | tablespoon | Unbleached Flour |
| ¾ | cup | Milk |
| ½ | cup | Grated Parmesan cheese(2 oz) |
| 1 | teaspoon | Basil |
| ¼ | teaspoon | Black Pepper |
| 1 | x | Med sweet red pepper,chopped |
| 2 | xes | Scallions, sliced |
| 3 | tablespoons | Margarine, divided |
| ½ | cup | Vegetable stock |
| ½ | cup | Grated Cheddar cheese (2 oz) |
| 1 | tablespoon | Chopped fresh parsley |
| ¼ | teaspoon | Paprika |
| 2 | cups | Broccoli florets |
| 1 | cup | Sliced Mushrooms (3 oz) |
Directions
Bring a large pot of water to boil; cook pasta until al dente.
While pasta is cooking, in med saucepan, melt 2 T of the margarine.
Remove from heat; add flour and stir until blended in. Whisk in stock and milk, stirring over med heat until mixture comes to a boil and thickens. Reduce heat to low. Stir in cheeses and seasonings.
Continue stirring until cheese is melted. Remove from heat and set aside.
In a large skillet, melt remaining 1 T margarine. Add remaining ingredients. Cook vegetables, stirring constantly, for about 5 minutes, until tender/crisp. Reduce heat to low. When noodles are done, drain well. Toss with vegetables; stir in cheese sauce. Garnish with scallion curls.