Macaroni and cheese without vegetables just isn’t a complete meal, so why not add vegetables to this perennial favorite? If different vegetables are preferred frozen peas or green beans are recommended just throw them into the pasta water about 2 minutes before the pasta is done. Fresh cauliflower can be substituted for the broccoli.
- Yield: 6 Servings
- 1 pound elbow macaroni
- 1 head broccoli, broken into florets
- 1 large carrot, grated
- 4 tablespoons butter
- ¼ cup unbleached all-purpose flour
- 1 teaspoon dry mustard
- 2 cups milk
- 1 pound sharp Cheddar, grated
- Salt and freshly ground black pepper
- Preheat the oven to 350˚F. Lightly grease a large casserole dish with butter.
- Bring a large pot of salted water to a boil. Add the macaroni and boil. About 3 minutes before the macaroni is done according to the cooking time on the package, add the broccoli. About 1 minute before the macaroni is done, add the carrot. Continue boiling until the macaroni is al dente. Drain well. Transfer to the casserole dish.
- To make the cheese sauce, melt the butter over medium heat in a medium saucepan. Stir in the flour and dry mustard to form a smooth paste. Stir in the milk and bring to a boil, stirring to prevent lumps. When the sauce thickens, stir in the Cheddar until melted.
- Stir the sauce into the macaroni and vegetables. Season with salt and pepper.
- Bake for 30 minutes, until bubbly and browned. Serve hot.