Veggie Macaroni and Cheese |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This creamy, filling Mac 'n' Cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone saying, More, please! Marsha Morrill, Brownsville, Oregon Ingredients:
1-1/2 cups uncooked elbow macaroni |
3 cups fresh broccoli florets |
2 cups fresh cauliflowerets |
3 large carrots, halved and thinly sliced |
2 celery ribs, sliced |
1 medium onion, chopped |
1 tablespoon butter |
1/4 cup king arthur unbleached all-purpose flour |
1 cup 2% milk |
1 cup chicken broth |
3 cups (12 ounces) shredded sharp cheddar cheese |
1 tablespoon dijon mustard |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/4 teaspoon paprika |
Directions:
1. Cook macaroni according to package directions, adding the broccoli, cauliflowerets, carrots and celery during the last 6 minutes. Drain; transfer to a greased 13-in. x 9-in. baking dish.
2. Meanwhile, in a Dutch oven, saute onion in butter until tender. Sprinkle with flour; stir until blended. Gradually stir in milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheese, mustard, salt and pepper.
3. Pour over macaroni mixture; stir to coat. Sprinkle with paprika. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Yield: 12 servings.
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