Maccaroni and Cheese with Vegetables
67
A quick, easy and delicious way to make mac and cheese. Adding some broccoli, bell peppers, and mushrooms makes it more nutritious too.
Ingredients
| 8 | ounces |
pasta
bow ties, or ribbed |
|
| 3 | tablespoons |
margarine
divided |
|
| 1 | tablespoon |
unbleached all-purpose flour
|
|
| ½ | cup |
vegetable stock
|
|
| ¾ | cup |
milk
|
|
| ½ | cup |
cheddar cheese
grated |
|
| ½ | cup |
Parmesan cheese
grated |
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
| 1 | teaspoon |
basil
|
* |
| ¼ | teaspoon |
paprika
|
* |
| ¼ | teaspoon |
black pepper
|
* |
| 2 | cups |
broccoli florets
|
|
| 1 | medium |
sweet red bell peppers
sweet, chopped |
|
| 1 | cup |
mushrooms
sliced |
|
| 2 | each |
scallions, spring or green onions
sliced |
Directions
Bring a large pot of water to boil; cook pasta until al dente.
While pasta is cooking, in medium saucepan, melt 2 tablespoons 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 tablespoon 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.
