|10 ounces whole grain fusilli bucati or elbow macaroni||1/2 teaspoon salt|
|4 cups cut fresh mixed broccoli florets, cauliflowerets, and sliced carrots||1/4 teaspoon freshly ground pepper|
|2 1/4 cups 1% low fat milk||2 cups shredded reduced-fat extra-sharp Cheddar cheese|
|1/4 cup all-purpose flour||3 tablespoons fine, dry breadcrumbs|
Preheat oven to 375 degrees F. Coat a 1 1/2- to 2-quart casserole dish with cooking spray.
Cook macaroni in a large saucepan of boiling water according to package directions; add vegetables to pasta during last 5 minutes of cooking time. Drain.
Whisk together milk and flour in same saucepan until smooth. Whisk in salt and pepper. Bring to a boil, stirring constantly until bubbly. Remove from heat and stir in cheese until melted. Stir in pasta and vegetables. Transfer to casserole dish; sprinkle breadcrumbs on top. Bake until hot, about 20 minutes. Makes 5 servings.
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