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---------- Recipe via Meal-Master (tm) v8.01
Title: Macaroni and Cheese with Vegetables
Categories: Pasta, Cheese/eggs, Vegetables
Yield: 6 servings
8 oz Pasta (bow-ties or ribbed) 1 ts Basil
3 tb Margarine, divided 1/4 ts Paprika
1 tb Unbleached Flour 1/4 ts Black Pepper
1/2 c Vegetable stock 2 c Broccoli florets
3/4 c Milk 1 x Med sweet red
pepper,chopped
1/2 c Grated Cheddar cheese (2 oz) 1 c Sliced Mushrooms (3 oz)
1/2 c Grated Parmesan cheese(2 oz) 2 x Scallions, sliced
1 tb Chopped fresh parsley
Bring a large pot of water to boil; cook pasta until al dente.
While pasta is cooking, in med saucepan, melt 2 T of the margarine.
Remove from heat; add flour and stir until blended in. Whisk in stock and
milk, stirring over med heat until mixture comes to a boil and thickens.
Reduce heat to low. Stir in cheeses and seasonings. Continue stirring
until cheese is melted. Remove from heat and set aside.
In a large skillet, melt remaining 1 T margarine. Add remaining
ingredients. Cook vegetables, stirring constantly, for about 5 minutes,
until tender/crisp. Reduce heat to low. When noodles are done, drain well.
Toss with vegetables; stir in cheese sauce. Garnish with scallion curls.
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