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Title: Macaroni and Cheese with Vegetables
Categories: Pasta Cheese Vegetable
Yield: 6 Servings

8ozPasta (bow-ties or ribbed)
3tbMargarine, divided
1tbUnbleached Flour
1/2cVegetable stock
3/4cMilk
1/2cGrated Cheddar cheese (2 oz)
1/2cGrated Parmesan cheese(2 oz)
1tbChopped fresh parsley
1tsBasil
1/4tsPaprika
1/4tsBlack Pepper
2cBroccoli florets
  Med sweet red pepper,chopped
1cSliced Mushrooms (3 oz)
2xScallions, sliced

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.

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