Veggie Mac N Cheese
|Uncooked elbow macaroni||1 1⁄2 Cup (24 tbs)|
|Fresh broccoli florets||3 Cup (48 tbs)|
|Cauliflowerets||2 Cup (32 tbs)|
|Carrots||3 Large, halved and thinly sliced|
|Celery ribs||2 , sliced|
|Onion||1 Medium, chopped|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Shredded sharp cheddar cheese||12 Ounce (3 cups)|
|Dijon mustard||1 Tablespoon|
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.