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