This is a print preview of "Macaroni And Cheese And Vegetables:" recipe.

Macaroni And Cheese And Vegetables: Recipe
by Global Cookbook

Macaroni And Cheese And Vegetables:
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  Servings: 1

Ingredients

  • 8 ounce Pasta -- bow ties or possibly shells
  • 3 Tbsp. Margarine -- divided
  • 1 Tbsp. Flour
  • 1/2 c. Vegetable Stock
  • 3/4 c. Lowfat milk, 2% low-fat
  • 1/2 c. Cheddar Cheese -- shredded
  • 1/2 c. Parmesan Cheese -- shredded
  • 1 Tbsp. Parsley -- fresh, minced
  • 1 tsp Basil
  • 1/4 tsp Paprika
  • 1/4 tsp Black Pepper
  • 2 c. Broccoli Florets
  • 1 sm Sweet Red Pepper -- minced
  • 1 c. Mushrooms -- sliced
  • 2 Tbsp. Scallions -- minced

Directions

  1. Cook pasta according to package directions, till al dente (hard). While pasta is cooking, in medium saucepan, heat 2 Tbsp. of the margarine. Remove from heat, then add in flour and stir till blended in. Whisk in stock and lowfat milk, stirring over medium heat till mix comes to a boil and thickens.
  2. Reduce heat to low. Stir in cheeses and seasonings. Continue stirring till cheese is melted. Remove from heat and set aside. In a large skillet, heat remaining 1 Tbsp margarine. Add in remaining ingredients. Cook vegetables, stirring constantly, for about 5 min, till tender/crisp. Reduce heat to low. When noodles are done, drain. Toss with vegetables and stir in cheese sauce. Garnish with scallion curls if you like.