VEGGIE MAC-N-CHEESE

By swatts1129

Ingredients

• Ingredients
• 1-1/2 cups uncooked elbow macaroni
• 3 cups fresh broccoli florets
• 2 cups fresh cauliflowerets
• 3 large carrots, halved and thinly sliced
• 2 celery ribs, sliced
• 1 medium onion, chopped
• 1 tablespoon butter
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 cup chicken broth
• 3 cups (12 ounces) shredded sharp cheddar cheese
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon paprika

Details

Servings 12

Preparation

Step 1

Directions
Cook macaroni according to package directions, adding the broccoli, cauliflowerets, carrots and celery during the last 6 minutes. Drain; transfer to a greased 13-in. x 9-in. baking dish.
Meanwhile, in a Dutch oven, saute onion in butter until tender. Sprinkle with flour; stir until blended. Gradually stir in milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheese, mustard, salt and pepper. Pour over macaroni mixture; stir to coat. Sprinkle with paprika.
Bake, uncovered, at 350° for 15-20 minutes or until heated through. Yield: 12 servings.



Nutrition Facts: 1 cup equals 189 calories, 10 g fat (7 g saturated fat), 35 mg cholesterol, 374 mg sodium, 16 g carbohydrate, 2 g fiber, 10 g protein.