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Macaroni & cheese w/ vegetables

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Categories: Cheese, Cheese & Eggs, Entrees, Pastas & Noodles, Side-dishes, Vegetables
Yield: 6
Rating: no rating.
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Ingredients:
8 ozPasta (bow-ties or ribbed)
1 tbspUnbleached Flour
3/4 cupMilk
1/2 cupGrated Parmesan cheese(2 oz)
1 tspBasil
1/4 tspBlack Pepper
1 xMed sweet red pepper, chopped
2 xScallions, sliced
3 tbspMargarine, divided
1/2 cupVegetable stock
1/2 cupGrated Cheddar cheese (2 oz)
1 tbspChopped fresh parsley
1/4 tspPaprika
2 cupBroccoli florets
1 cupSliced Mushrooms (3 oz)
Procedures:
1Bring a large pot of water to boil; cook pasta until al dente.
2While pasta is cooking, in med saucepan, melt 2 t of the margarine.
3Remove 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.
4Reduce heat to low.
5Stir in cheeses and seasonings.
6Continue stirring until cheese is melted.
7Remove from heat and set aside.
8In a large skillet, melt remaining 1 t margarine.
9Add remaining ingredients.
10Cook vegetables, stirring constantly, for about 5 minutes, until tender/crisp.
11Reduce heat to low.
12When noodles are done, drain well.
13Toss with vegetables; stir in cheese sauce.
14Garnish with scallion curls.
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