Veggie Macaroni and Cheese Recipe curtesy Taste Of Home 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 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. Nutritional Facts 1 cup equals 189 calories, 10 g fat (7 g saturated fat), 35 mg cholesterol, 374 mg sodium, 16 g carbohydrate, 2 g fiber, 10 g protein.
Posted on: Thu, 13 Jun 2013 04:35:24 +0000
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