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Veggie Macaroni and Cheese

Veggie Macaroni and Cheese
This creamy, filling Mac 'n' Cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone saying, "More, please!" Marsha Morrill, Brownsville, Oregon
12 ServingsPrep: 30 min. Bake: 15 min.

Ingredients

  • 1-1/2 cups uncooked elbow macaroni
  • 3 cups fresh broccoli florets
  • 2 cups fresh cauliflowerets
  • 3 large carrots, halved and thinly sliced
  • 2 celery ribs, sliced
  • 1 medium onion, chopped
  • 1 tablespoon butter
  • 1/4 cup all-purpose flour
  • 1 cup 2% milk
  • 1 cup chicken broth
  • 3 cups (12 ounces) shredded sharp cheddar cheese
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon paprika

Directions

  • Cook macaroni according to package directions, adding the broccoli,
  • cauliflowerets, carrots and celery during the last 6 minutes. Drain;
  • transfer to a greased 13-in. x 9-in. baking dish.
  • Meanwhile, in a Dutch oven, saute onion in butter until tender.
  • Sprinkle with flour; stir until blended. Gradually stir in milk and
  • broth. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Stir in the cheese, mustard, salt and pepper.
  • Pour over macaroni mixture; stir to coat. Sprinkle with paprika.
© Taste of Home 2013

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Veggie Macaroni and Cheese (continued)

Directions (continued)

  • Bake, uncovered, at 350° for 15-20 minutes or until heated
  • through. Yield: 12 servings.
Nutrition Facts: 1 cup equals 189 calories, 10 g fat (7 g saturated fat), 35 mg cholesterol, 374 mg sodium, 16 g carbohydrate, 2 g fiber, 10 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013