Veggie Mac and Cheese
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 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
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.
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.
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.
Originally published as Veggie Mac 'n' Cheese in Taste of Home August/September 2008, p51
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