Vegetable Loaded Mac n Cheese

By aamundson

Ingredients

• 3 cups broccoli, florets, cut small or zucchini, sliced or a combination of the two
• 1 lb pasta -- elbow, penne or your favorite shape
• 1 cup cheddar or gouda cheese, grated
• 1 cup mozzarella, cheese, shredded
• 1 cup Parmesan cheese, grated
• 3 cups milk
• 1 cup breadcrumbs
• 3 tbs butter
• 3 tbs flour
• 1 tbs dry mustard
• 1 tbs paprika

Details

Servings 1
Adapted from colorado.doortodoororganics.com

Preparation

Step 1

Directions

Preheat the oven to 350 degrees.

Heat a saucepan over medium-high heat. Add the butter and melt. Toss in the flour and whisk until smooth. Slowly pour in the milk, whisking to stay smooth.

Slowly sprinkle in the cheddar cheese, continuously whisking. Mix in the mustard and vegetables. Season with salt and pepper.

Cook the pasta according to the package instructions, until al dente, then drain.

Grease an oven-proof casserole dish. Pour the pasta into the dish, and mix in the cheese sauce. Mix in the cubed mozzarella.

Top the casserole with the breadcrumbs and Parmesan. Sprinkle the paprika over the top. Place in the oven, and bake until golden brown and bubbly on top, around 30 minutes.