Macaroni and Cheese with Vegetables

[Guest guest]

Macaroni and Cheese with Vegetables

 

8 ozs. pasta, bow-ties or ribbed

3 tbsps. soy margarine, divided

1

tbsp. unbleached flour

1/2 cup vegetable stock

3/4 cup milk

1/2 cup

grated cheddar cheese

1/2 cup grated parmesan cheese

1 tbsp. chopped

fresh parsley

1 tsp. basil

1/4 tsp. paprika

1/4 tsp. black pepper

 

2 cups broccoli florets

1 medium sweet red pepper,chopped

1 cup

sliced mushrooms

2 scallions, sliced

 

Bring a large pot of water to boil, cook pasta until al dente. While pasta

is cooking, in medium saucepan, melt 2 tbsps. of the soy 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 tbsp. 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.