lb elbow macaroni
tsp dry mustard
head cauliflower (broken into florets)
lb sharp cheddar cheese (grated) 1 carrot (grated) salt
cup all-purpose flour
1 Bring a large pot of salted water to a boil. Add the macaroni and boil. 2 About 3 minutes before the macaroni is done according to the cooking time on the package, add the cauliflower. 3 About 1 minute before the macaroni is done, add the carrots. Continue boiling until the macaroni is al dente. Drain well. Transfer to a lightly greased casserole dish. 4 To make the cheese sauce, melt the butter over medium heat in a medium saucepan. Stir in the flour and dry mustard to form a smooth paste. Stir in the milk and bring to a boil, stirring to prevent lumps. When the sauce thickens, stir in the Cheddar until melted. 5 Stir the sauce into the macaroni and vegetables. Season with salt and ppper. 6 Bake for 30 minutes in preheated 350 degree oven until bubbly and browned. Serve hot.