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elbow macaroni fresh broccoli florets fresh cauliflowerets carrots celery butter onion all-purpose milk chicken broth Cheddar cheese mustard salt pepper paprika
Viewed: 102 - Published at: 5 years agoIngredients
- 1-1/2 cups uncooked elbow macaroni
- 3 cups fresh broccoli florets
- 2 cups fresh cauliflowerets
- 3 large carrots, halved lengthwise and thinly sliced
- 2 celery ribs, sliced
- 1 tablespoon butter
- 1 medium onion, chopped
- 1/4 cup all-purpose flour
- 1 cup 2% milk
- 1 cup chicken broth
- 3 cups shredded sharp cheddar cheese
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon paprika
Method
- Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish.
- Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper.
- Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.
