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Print this Recipe    Macaroni Cheese 42

Macaroni and Cheese with Vegetables
Yield: 6 Servings

8 oz pasta (bow-ties or ribbed)
3 Tbsp margarine, divided
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 black pepper
2 cups broccoli florets
1 med sweet red pepper,chopped
1 cup sliced mushrooms (3 oz)
2 scallions, sliced

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.

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