Vegetables N Pasta In Cheese Sauce Recipe
Ingredients
| Margarine | 1 Tablespoon | |
| All purpose flour | 1 Tablespoon | |
| Skim milk | 1 Cup (16 tbs) | |
| 1/8 teaspoon each salt, paprika, and powdered mustard | ||
| Dash each ground nutmeg (optional) and white pepper | ||
| 2 ounces Gruyere or Swiss cheese, shredded | ||
| 2 cups cooked broccoli florets | ||
| 1 cup each cooked pearl onions and small mushroom caps | ||
| 3/4 cup cooked macaroni shells | ||
Directions
In 2-quart saucepan heat margarine until bubbly and hot; add flour and cook over low heat, stirring constantly, for 3 minutes.
Remove pan from heat and, using small wire whisk, gradually stir in milk and continue stirring until mixture is smooth; add seasonings and cook over medium heat, stirring constantly, until thickened.
Reduce heat to low and cook for 10 minutes longer, stirring occasionally; add cheese and cook, stirring constantly, until cheese is melted.
Add vegetables and macaroni and cook, stirring gently, until vegetables and shells are thoroughly coated and heated.
Remove pan from heat and, using small wire whisk, gradually stir in milk and continue stirring until mixture is smooth; add seasonings and cook over medium heat, stirring constantly, until thickened.
Reduce heat to low and cook for 10 minutes longer, stirring occasionally; add cheese and cook, stirring constantly, until cheese is melted.
Add vegetables and macaroni and cook, stirring gently, until vegetables and shells are thoroughly coated and heated.
Chef
