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Title: Veggie Macaroni & Cheese
Categories: Pasta, Vegetables, Dairy, Cheese
Yield: 12 Servings
1 1/2 c Uncooked elbow macaroni
3 c Fresh broccoli florets
2 c Fresh cauliflowerets
3 lg Carrots; halved lengthwise;
- thin sliced
2 Celery ribs; sliced
1 tb Butter
1 md Onion; chopped
1/4 c A-P flour
1 c Milk
1 c Chicken broth
3 c Sharp Cheddar cheese;
- shredded
1 tb Dijon mustard
1/4 ts Salt
1/8 ts Pepper
1/4 ts Paprika
Preheat oven to 350°F/175°C.
In a 6 qt stockpot, cook macaroni according to package directions,
adding broccoli, cauliflower, carrots, and celery during the last
6 minutes of cooking. Drain; transfer to a greased 13x9" baking
dish.
Meanwhile, in a large saucepan, heat butter over medium-high heat;
saute onion until tender. Stir in flour until blended. Gradually
stir in milk and broth; bring to a boil. Cook and stir until
thickened, about 2 minutes; stir in cheese, mustard, salt, and
pepper.
Add sauce to macaroni mixture, stirring to coat; sprinkle with
paprika. Bake, uncovered, until heated through, 15 to 20 minutes.
Recipe by Marsha Morril, Harrisburg, Oregon
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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