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Cheddary Pasta And Vegetables

Trusted.Chef's picture
Ingredients
  Corkscrew macaroni 1 1⁄2 Cup (24 tbs) (Dry)
  Broccoli flowerets 1 Cup (16 tbs) (Fresh)
  Carrots 2 Medium, sliced to make 1 cup
  Sweet red pepper/Sweet green pepper 1 Large, coarsely chopped to make 1 cup
  Condensed cream of celery soup 10 3⁄4 Ounce (1 Can)
  Cheddar cheese 2 Ounce, shredded (1/2 Cup)
  Milk 1⁄2 Cup (8 tbs)
  Prepared mustard 1 Tablespoon
Directions

MAKING
1. Take a large (4-quart) saucepan and add measured water according to package instructions.
2. Bring water to a boil.
3. When boiling, add macaroni and let come to a boil again.
4. Cook until macaroni is al dente or tender-crisp, adding the veggies during last 5 minutes of cooking time.
5. Drain the macaroni and veggies in a colander.
6. Combine remaining ingredients in the same saucepan.
7. Heat on low, stirring, until it is bubbly and cheese has melted.
8. Return drained macaroni and vegetables to the pan and stir into the sauce.
9. Simmer until heated through, stirring.

SERVING
10. Ladle Cheddary Pasta and Vegetables into dinner bowls or soup plates.
11. Enjoy while hot.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Quick
Cook Time: 
15 Minutes
Servings: 
4

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