Macaroni and Cheese With Vegetables |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Great dish, that can be used as a side, or even as a main dish. Give it a try. I adopted this recipe in the recipe adoption and I sure am glad that I did. Ingredients:
8 ounces bow tie pasta |
1 teaspoon basil |
3 tablespoons margarine, divided |
1/4 teaspoon paprika |
1 tablespoon unbleached flour |
1/4 teaspoon black pepper |
1/2 cup vegetable stock |
2 cups broccoli florets |
3/4 cup milk |
1 medium sweet red pepper, chopped |
1/2 cup cheddar cheese, grated |
1 cup mushroom, sliced |
1/2 cup parmesan cheese, grated |
2 scallions, sliced |
1 tablespoon fresh parsley, chopped |
Directions:
1. Bring a large pot of water to boil; cook pasta until al dente.
2. While pasta is cooking, in med saucepan, melt 2 T of the margarine.
3. Remove from heat; add flour and stir until blended.
4. Whisk in stock and milk, stirring over med heat until mixture comes to a boil and thickens.
5. Reduce heat to low.
6. Stir in cheeses and seasonings.
7. Continue stirring until cheese is melted.
8. Remove from heat and set aside.
9. In a large skillet, melt remaining 1 T margarine.
10. Add remaining ingredients.
11. Cook vegetables, stirring constantly, for about 5 minutes, until tender/crisp.
12. Reduce heat to low.
13. When noodles are done, drain well.
14. Toss with vegetables; stir in cheese sauce.
15. Garnish with scallion curls.
|
|