Macaroni And Cheese With Vegetables

Recipe Ingredients

8 oz	227g	Pasta - (bow-ties or ribbed)
3 tablespoons	45ml	Margarine - divided
1 tablespoon	15ml	Unbleached flour
1/2 cup	118ml	Vegetable stock
3/4 cup	177ml	Milk
1/2 cup	73g / 2.6oz	Grated cheddar cheese - (2 oz)
1/2 cup	73g / 2.6oz	Grated parmesan cheese - (2 oz)
1 tablespoon	15ml	Chopped fresh parsley
1 teaspoon	5ml	Basil
1/4 teaspoon	1.3ml	Paprika
1/4 teaspoon	1.3ml	Black pepper
2 cups	292g / 10oz	Broccoli florets
1 cup	146g / 5.1oz	Sweet red pepper - chopped (medium)
1 cup	237ml	Sliced mushrooms - (3 oz)
		Scallions - sliced

Recipe Instructions

Bring a large pot of water to boil; cook pasta until al dente. While pasta is cooking, in med saucepan, melt 2 T of the margarine. Remove from heat; add flour and stir until blended in. Whisk in stock and milk, stirring over med heat until mixture comes to a boil and thickens. Reduce heat to low. Stir in cheeses and seasonings. Continue stirring until cheese is melted. Remove from heat and set aside. In a large skillet, melt remaining 1 T margarine. Add remaining ingredients. Cook vegetables, stirring constantly, for about 5 minutes, until tender/crisp. Reduce heat to low. When noodles are done, drain well. Toss with vegetables; stir in cheese sauce. Garnish with scallion curls.

Source:
Betty Crocker's Smartcook

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