Macaroni & cheese with vegetables

6 Servings

Ingredients

Quantity Ingredient
8 ounces Pasta (bow-ties or ribbed)
3 tablespoons Margarine, divided
1 tablespoon Unbleached Flour
½ cup Vegetable stock
¾ cup Milk
½ cup Grated Cheddar cheese (2 oz)
½ cup Grated Parmesan cheese(2 oz)
1 tablespoon Chopped fresh parsley
1 teaspoon Basil
¼ teaspoon Paprika
¼ teaspoon Black Pepper
2 cups Broccoli florets
1 x Med sweet red pepper,chopped
1 cup Sliced Mushrooms (3 oz)
2 xes Scallions, sliced

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.

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