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Veggie Mac N Cheese

the.instructor's picture
Ingredients
  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
  Butter 1 Tablespoon
  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
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Cheese
Interest: 
Healthy

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