Macaroni & Cheese W/ Vegetables Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Pasta, bow-ties or ribbed
1 tbsp: Unbleached Flour,
3/4 cup: Milk,
1/2 cup: Grated Parmesan cheese, 2 oz
1 tsp: Basil,
1/4 tsp: Black Pepper,
Med sweet red pepper, chopped
Scallions, sliced
3 tbsp: Margarine, divided
1/2 cup: Vegetable stock,
1/2 cup: Grated Cheddar cheese, 2 oz
1 tbsp: Chopped fresh parsley,
1/4 tsp: Paprika,
2 cup: Broccoli florets,
1 cup: Sliced Mushrooms, 3 oz
Directions:
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 from luhu.jp
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 from luhu.jp