2. Veggie & Cheese Macaroni
Makes: 8 servings
3 cups elbow macaroni
3 cups broccoli florets
1 cup frozen peas
1 cup diced carrots
4 tablespoons unsalted butter
1 small chopped onion
¼ cup flour
2 cups milk
1 cup vegetable broth
2 cups shredded reduced-fat Mexican-style four cheese
Salt and freshly ground black pepper, to taste
¼ cup Italian-seasoned bread crumbs
Preheat the oven to 350 degrees F.
Lightly spray a baking dish with cooking spray.
In a large pan, add water and salt and bring to a boil on medium-high heat.
Add macaroni and cook for about 8 to 10 minutes or according to package directions.
Add in the broccoli, peas and carrot and continue cooking, stirring occasionally, until the vegetables are tender.
Remove the pan from heat and take the macaroni and vegetables into a strainer.
Drain the well.
Melt butter in skillet on medium heat.
Add onions and cook for about 5 to 6 minutes.
Add flour and cook for about 3 minutes, stirring frequently.
Whisk in the milk and broth and bring to a boil, whisking constantly.
Reduce heat to low.
Cook for about 3 minutes, until the sauce is thickened.
Remove from heat.
Add cheddar and mix till well combined.
Season with salt and pepper.
Add cooked macaroni and vegetable and mix till well combined.
Transfer to the prepared baking dish.
Sprinkle with the bread crumbs.
Bake for about 20 minutes until the crumbs are golden browned.