Vegetable Macaroni and Cheese

It's amazing how broccoli and cauliflower can become perfectly acceptable when surrounded by creamy macaroni and cheese. This simple version of the classic dish requires no time in the oven, and the veggies cook right with the pasta. To max out the nutrition use whole wheat pasta.

Jenna Helwig

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Ingredients

2 cups elbow macaroni or other small pasta		1 cup milk
up to 2 cups very small broccoli and/or cauliflower florets		6 oz. grated cheddar cheese
2 tablespoons butter		1/2 teaspoon salt
2 tablespoons flour		freshly ground pepper to taste

directions

Total:

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1
Bring a large pot of salted water to a boil. Cook macaroni until firm, according to the package directions. Five minutes before the pasta is finished cooking add the broccoli or cauliflower, if using. Drain and reserve.
2
In the meantime, melt the butter in a saucepan on the stove. Add flour and stir for one or two minutes, or until the mixture is golden.
3
Add milk to the butter and flour mixture and whisk until the flour is thoroughly incorporated. Cook for a minute or two or until sauce thickens, stirring occasionally.
4
Add the salt and cheese. Stir until the cheese is melted. Taste and add salt and/or pepper to taste.
5
Mix sauce with the macaroni and vegetables.

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Vegetable Macaroni and Cheese

Ingredients

directions