Mixed Veggie Mac and Cheese

Yield
16 child-sized portions
Preparation Time
5 minutes
Cooking Time
Common Allergens
milk, wheat
Equipment List
Large pot
Medium pot
Strainer
Grater
Whisk
Spoon
Measuring cups
Ingredients
1 package, 450g
Whole wheat macaroni noodles
2 tbsp. (30 mL)
Non-hydrogenated margarine or butter
3 tbsp. (45 mL)
All-purpose flour
1/4 tsp. (1 mL)
Ground black pepper
1/2 tsp. (2 mL)
Salt
1 pinch
Ground nutmeg
3 1/2 cups (875 mL)
milk
1 1/2 cups (375 mL)
Sharp cheddar cheese, grated
1/3 cup (80 mL)
Parmesan cheese, grated
1 package, 280 g
Frozen mixed vegetables (broccoli, carrots, peas, corn)
Instructions
  1.  
  2. Fill a large saucepot with water and bring to a boil over high heat.
  3. Add pasta to boiling water and cook following directions on label.
  4. In medium pot, melt margarine or butter over medium heat. 
  5. With a wire whisk, stir in flour, pepper, nutmeg and salt. 
  6. Cook one minute, stirring constantly. 
  7. Slowly whisk in milk. 
  8. Cook over medium heat until sauce boils and thickens slightly, stirring constantly. 
  9. Boil one minute, stirring constantly. 
  10. Remove pot from heat. Stir in cheeses just until melted. 
  11. Place frozen vegetables in strainer. 
  12. Drain pasta over vegetables. 
  13. Return pasta and vegetables into large pot. 
  14. Stir cheese sauce into vegetables and pasta. 
  15.  

Recipe adapted from Collective Kitchen Cookbook

veg mac and cheese
Mixed Veggie Mac and Cheese