Macaroni & Cheese
1 tbs butter or margarine
1 medium onion, chopped
1/4 cup all-purpose flour
1 cup milk
1 cup chicken broth
3/4 lb shredded sharp Cheddar cheese
1 tbs Dijon mustard
3 large carrots, thinly sliced
4 cups broccoli flowerets
2 cups cauliflowerets
1 1/2 cups dry elbow macaroni
Paprika
Salt and ground black pepper
Melt butter in 2- to 3-quart saucepan over medium-high heat; add onionand
stir often until limp, about 5 minutes. Stir in flour; remove from heat
and smoothly blend in milk and broth. Return to high heat and stir until
boiling. Add cheese and mustard, reduce heat to low, and stir untilcheese
is melted. Keep the sauce warm. Meanwhile, bring 3 quarts water to aboil
in a 6- to 8-quart pan over high heat; add carrots, broccoli,,
cauliflower, and macaroni. Cook, uncovered, until vegetables are just
tender when pierced and macaroni is just tender to bite, about 7minutes.
Drain well. Pour into a wide, shallow bowl and mix with warm cheese sauce.
Dust with paprika. Add salt and pepper to taste. Serves 8.
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