Macaroni and Cheese with Vegetables

Ingredients:

8 oz Pasta (bow-ties or ribbed)

1 T Unbleached Flour

3/4 c Milk

1/2 c Grated Parmesan cheese(2 oz)

1 t Basil

1/4 t Black Pepper

1 x Med sweet red pepper,chopped

2 x Scallions, sliced

3 T Margarine, divided

1/2 c Vegetable stock

1/2 c Grated Cheddar cheese (2 oz)

1 T Chopped fresh parsley

1/4 t Paprika

2 c Broccoli florets

1 c Sliced Mushrooms (3 oz)

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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