Macaroni & cheese with vegetables
Yield: 6 Servings
Ingredients:
- 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
- 1 x Med sweet red pepper chopped
- 1 c Sliced Mushrooms (3 oz)
- 2 x Scallions
Instructions:
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.
