Shelly's Recipe

MACARONI AND CHEESE WITH VEGETABLES

Category: Pasta

1 tbsp butter
1 medium onion, chopped
1/4 cup flour
1 cup milk and chicken broth
3/4 cup sharp cheddar cheese, shredded
1 tbsp Dijon mustard
3 large carrots, thinly sliced
4 cups broccoli florets
2 cups cauliflower florets
1 1/2 cups dried elbow macaroni
Paprika, salt and pepper

Melt butter in a saucepan. Add onion and stir until limp, about 5 minutes. Stir in flour and remove from heat. Whisk in milk and broth. Return to high heat and stir until boiling. Add cheese and mustard. Reduce heat to low and stir until cheese is melted. Keep the sauce warm.

Meanwhile, bring 3 quarts water to a boil. Add vegetables and macaroni. Cook, uncovered, until vegetables are just tender when pierced and macaroni is just tender to bite, about 7 minutes. Drain well.

Pour into a wide, shallow bowl, and mix with the warm cheese sauce. Dust with paprika. Add salt and pepper, to taste.