Recipe: Macaroni and Cheese with Vegetables

MACARONI AND CHEESE WITH VEGETABLES

8 oz pasta (bow-ties or ribbed), uncooked
3 tbsp margarine, divided use
1 tbsp unbleached flour
1/2 cup vegetable stock
3/4 cup milk
1/2 cup grated cheddar cheese (2 oz)
1/2 cup grated parmesan cheese (2 oz)
1 tbsp chopped fresh parsley
1 tsp basil
1/4 tsp paprika
1/4 tsp ground black pepper
2 cups broccoli florets
1 medium-size sweet red bell pepper, chopped
1 cup sliced mushrooms (3 oz)
2 scallions, sliced
scallions curls (optional garnish)

Bring a large pot of water to boil; cook pasta until al dente.

While pasta is cooking, in medium saucepan, melt 2 tbsp 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 tbsp 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.

Servings: 6
Adapted from unknown source