Cheesy Macaroni with Broccoli, Cauliflower and Carrots

Serves 4

Ingredients

• 1/2 cup uncooked elbow macaroni
• 1 cup fresh broccoli florets
• 3/4 cup fresh cauliflower florets
• 1 large carrots, halved and thinly sliced
•  1 celery ribs, sliced
• 1/2 medium onion, chopped
• 1 tsp butter
• 1/8 cup all-purpose flour
• 1/3 cup low fat milk
• 1/3 cup vegetable stock
• 1 cup shredded cheese
• 1 tsp Dijon mustard
• Pinch of salt
• Dash of pepper
•  Dash of paprika to taste (chilli powder)

·         Preparation

• Preheat oven to 350°. 
• Cook macaroni according to package directions, adding broccoli, cauliflower florets, carrots and celery during the last 6 minutes. Drain, transfer to a greased baking dish.
• Heat butter in a pan. Saute onion until tender. 
• Sprinkle with flour; stir until blended. Gradually stir in milk and broth. Bring to a boil; cook and stir 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, 15-20 minutes or until heated through. 
• Serve immediately

  

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