Title: Macaroni and Cheese with Vegetables
Categories: Pasta Cheese Vegetable
Yield: 6 Servings
| 8 | oz | Pasta (bow-ties or ribbed) |
| 3 | tb | Margarine, divided |
| 1 | tb | Unbleached Flour |
| 1/2 | c | Vegetable stock |
| 3/4 | c | Milk |
| 1/2 | c | Grated Cheddar cheese (2 oz) |
| 1/2 | c | Grated Parmesan cheese(2 oz) |
| 1 | tb | Chopped fresh parsley |
| 1 | ts | Basil |
| 1/4 | ts | Paprika |
| 1/4 | ts | Black Pepper |
| 2 | c | Broccoli florets |
| | | Med sweet red pepper,chopped |
| 1 | c | Sliced Mushrooms (3 oz) |
| 2 | x | Scallions, 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.