Veggie Mac N Cheese Recipe
Ingredients
| Elbow macaroni | 1/2 Cup (16 tbs), uncooked | |
| Broccoli florets | 3 Cup (16 tbs) | |
| Cauliflowerets | 2 Cup (16 tbs) | |
| Carrots | 3 Large, thinly sliced | |
| Celery ribs | 2 , sliced | |
| Onion | 1 Medium, chopped | |
| Butter | 1 Tablespoon | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Chicken broth | 1 Cup (16 tbs) | |
| Shredded sharp Cheddar cheese | 3 Cup (16 tbs) | |
| Dijon Mustard | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Paprika | 1/4 Teaspoon |
Directions
Cook the macaroni according to the package directions, adding the broccoli, cauliflowerets, carrots and celery during the last 6 minutes.
Drain; transfer to a greased 13-inch x 9-inchx 2-inch baking dish.
Meanwhile, in a Dutch oven, saute the onion in butter until tender.
Sprinkle with the flour; stir until blended.
Gradually stir in the milk and chicken broth.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the cheddar cheese, Dijon mustard, salt and pepper.
Pour over the macaroni mixture; stir to coat.
Sprinkle with paprika.
Bake, uncovered, at 350 degree for 15-20 minutes or until heated through.
Drain; transfer to a greased 13-inch x 9-inchx 2-inch baking dish.
Meanwhile, in a Dutch oven, saute the onion in butter until tender.
Sprinkle with the flour; stir until blended.
Gradually stir in the milk and chicken broth.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the cheddar cheese, Dijon mustard, salt and pepper.
Pour over the macaroni mixture; stir to coat.
Sprinkle with paprika.
Bake, uncovered, at 350 degree for 15-20 minutes or until heated through.
Chef
