Categories: Pasta

Ingredients

• 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 tbsp. butter
• 1 medium onion, chopped
• 1/4 cup flour
• 1 cup milk
• 1 cup chicken broth
• 3 cups shredded sharp cheddar
• 1 tbsp. Dijon
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/4 tsp paprika

Directions

1. Preheat oven to 350. In a Dutch oven, cook macaroni as directed, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; add to a greased 13×9-inch baking dish.

2. In a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour. Slowly stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper.

3. Add sauce to macaroni mixture, stirring to coat; sprinkle with paprika. Bake the macaroni and cheese, uncovered, until heated through 15-20 minutes.

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