Macaroni & Cheese W/ Vegetableseggs, main dish, side, vegetables 8 oz pasta (bow-ties or ribbed) 1 tablespoon unbleached flour 3/4 cup milk 1/2 cup grated parmesan cheese(2 oz) 1 teaspoon basil 1/4 teaspoon black pepper 1 single med sweet red pepper,chopped 2 single scallions, sliced 3 tablespoon margarine, divided 1/2 cup vegetable stock 1/2 cup grated cheddar cheese (2 oz) 1 tablespoon chopped fresh parsley 1/4 teaspoon paprika 2 cup broccoli florets 1 cup sliced mushrooms (3 oz) 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. |
