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Title: Veggie Macaroni & Cheese
Categories: Pasta, Vegetables, Dairy, Cheese
Yield: 12 servings

1 1/2 c Uncooked elbow macaroni
3 c Fresh broccoli florets
2 c Fresh cauliflowerets
3 lg Carrots; halved lengthwise;
- thin sliced
2 Celery ribs; sliced
1 tb Butter
1 md Onion; chopped
1/4 c A-P flour
1 c Milk
1 c Chicken broth
3 c Shredded sharp Cheddar
- cheese
1 tb Dijon mustard
1/4 ts Salt
1/8 ts Pepper
1/4 ts Paprika

Preheat oven to 350ºF/175ºC.

In a 6 qt. stockpot, cook macaroni according to package

directions, adding broccoli, cauliflower, carrots and
celery during the last 6 minutes of cooking. Drain;
transfer to a greased 13x9-in. baking dish.

Meanwhile, in a large saucepan, heat butter over
medium-high heat; saute onion until tender. Stir in
flour until blended. Gradually stir in milk and broth;
bring to a boil. Cook and stir until thickened, about 2
minutes; stir in cheese, mustard, salt and pepper.

Add sauce to macaroni mixture, stirring to coat;
sprinkle with paprika. Bake, uncovered, until heated
through, 15-20 minutes.

Marsha Morril, Harrisburg, Oregon

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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