Vegetables N Pasta In Cheese Sauce
|All purpose flour||4 1⁄2 Teaspoon (1 Tablespoon Plus 1 1/2 Teaspoons)|
|Skim milk||1 Cup (16 tbs)|
|Powdered mustard||1⁄8 Teaspoon|
|Ground nutmeg||1 Dash|
|White pepper||1 Dash|
|Gruyere cheese/Swiss cheese||2 Ounce, shredded|
|Cooked broccoli florets||2 Cup (32 tbs)|
|Cooked pearl onions||1 Cup (16 tbs)|
|Small mushroom caps||1 Cup (16 tbs)|
|Cooked macaroni shells||3⁄4 Cup (12 tbs)|
In 2-quart saucepan heat margarine until bubbly and hot; add flour and cook over low heat, stirring constantly, for 3 minutes.
Remove pan from heat and, using small wire whisk, gradually stir in milk and continue stirring until mixture is smooth; add seasonings and cook over medium heat, stirring constantly, until thickened.
Reduce heat to low and cook for 10 minutes longer, stirring occasionally; add cheese and cook, stirring constantly, until cheese is melted.
Add vegetables and macaroni and cook, stirring gently, until vegetables and shells are thoroughly coated and heated.