Cheddary Pasta and Vegetables Recipe
Ingredients
| Dry corkscrew macaroni - 1 1/2 cups | ||
| Broccoli flowerets | 1 Cup (16 tbs) | |
| Carrots | 2 Medium, sliced | |
| Sweet red or green pepper - 1 large, coarsely chopped (about 1 cup) (optional) | ||
| Cream of celery | 1 Can (10oz), condensed | |
| Cheddar Cheese | 1/2 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| Prepared mustard | 1 Tablespoon | |
Directions
MAKING
1. Take a large (4-quart) saucepan and add measured water according to package instructions.
2. Bring water to a boil.
3. When boiling, add macaroni and let come to a boil again.
4. Cook until macaroni is al dente or tender-crisp, adding the veggies during last 5 minutes of cooking time.
5. Drain the macaroni and veggies in a colander.
6. Combine remaining ingredients in the same saucepan.
7. Heat on low, stirring, until it is bubbly and cheese has melted.
8. Return drained macaroni and vegetables to the pan and stir into the sauce.
9. Simmer until heated through, stirring.
SERVING
10. Ladle Cheddary Pasta and Vegetables into dinner bowls or soup plates.
11. Enjoy while hot.
1. Take a large (4-quart) saucepan and add measured water according to package instructions.
2. Bring water to a boil.
3. When boiling, add macaroni and let come to a boil again.
4. Cook until macaroni is al dente or tender-crisp, adding the veggies during last 5 minutes of cooking time.
5. Drain the macaroni and veggies in a colander.
6. Combine remaining ingredients in the same saucepan.
7. Heat on low, stirring, until it is bubbly and cheese has melted.
8. Return drained macaroni and vegetables to the pan and stir into the sauce.
9. Simmer until heated through, stirring.
SERVING
10. Ladle Cheddary Pasta and Vegetables into dinner bowls or soup plates.
11. Enjoy while hot.
Chef
