One-Pot Macaroni And Cheddar
|Elbow macaroni||500 Milliliter (0.5 Pound/250 G/2 Cups)|
|Thinly sliced carrots||375 Milliliter|
|Milk||500 Milliliter (2 Cups)|
|All purpose flour||25 Milliliter (2 Tablespoon)|
|Dijon mustard||15 Milliliter (1 Tablespoon)|
|Wieners||4 , sliced|
|Butter||25 Milliliter (2 Tablespoon)|
|Shredded cheddar cheese||500 Milliliter (8 Ounce/250 G/ 2 Cups)|
|Green onions||4 , chopped|
In large saucepan of boiling salted water, cook macaroni for 5 minutes.
Add carrots; cook for 4 to 5 minutes or until pasta and carrots are tender but firm.
Drain; set aside.
In same saucepan, whisk together milk, flour and mustard; cook over medium-high heat, whisking, for 2 to 3 minutes or until thickened and smooth.
Reduce heat to medium; cook for 1 minute longer.
Stir in pasta, carrots, wieners and butter; cook, stirring, for 2 to 3 minutes or until heated through.
Stir in cheese and onions; cook for 1 minute or until cheese melts.
Season with salt and pepper to taste.