Macaroni And Cheese With Veggies Recipes

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish., Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper. , Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.

Steps:

• In a large bowl, combine the soup, sour cream, milk, onion, salt and pepper. Stir in the vegetables, macaroni and cheese. , Transfer to a greased 3-qt. baking dish. Cover and bake at 375° for 30-35 minutes or until bubbly.

Steps:

• Add water, cauliflower, squash, and carrots in a pot over medium heat. Cover and cook until vegetables are tender.
• Add everything into a blender, including cooking water, and blend until smooth.
• Return blended veggies to the pot over medium heat, and add the milk, cheese, and cream cheese. Stir until smooth.
• Add macaroni, reduce heat, mix thoroughly, and cover for 20 minutes.
• Enjoy!

Steps:

• Bring a large pot of water to boil; cook pasta until al dente.
• While pasta is cooking, in med saucepan, melt 2 T of the margarine.
• Remove from heat; add flour and stir until blended.
• 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 T 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.

Steps:

• In a large bowl, toss the macaroni with the oil.
• Cook the broccoli with 1 teaspoons salt in boiling water for 2 minutes then drain well and rinse in cold water to stop the cooking.
• Add broccoli and the spinach to the macaroni.
• Melt butter in medium saucepan over medium heat, add onion and saute under tender.
• Add mushrooms and cook 5 more minutes.
• Sprinkle in the flour, stirring until blended.
• Gradually add in milk and cook over medium heat, stirring constantly for 15 minutes.
• Add 1 1/2 cups cheese, 1/2 teaspoons salt, cream pepper and nutmeg. Stir until cheese melts.
• Fold this sauce into the macaroni then spoon everything into a lightly greased 13x9 inch baking dish.
• Sprinkle with remaining 1/2 cup cheese.
• Bake in a preheated 375 degree oven for 40 minutes.

Steps:

• Bring a large pot of salted water to a boil. Add the macaroni and boil.
• About 3 minutes before the macaroni is done according to the cooking time on the package, add the cauliflower.
• About 1 minute before the macaroni is done, add the carrots. Continue boiling until the macaroni is al dente. Drain well. Transfer to a lightly greased casserole dish.
• To make the cheese sauce, melt the butter over medium heat in a medium saucepan. Stir in the flour and dry mustard to form a smooth paste. Stir in the milk and bring to a boil, stirring to prevent lumps. When the sauce thickens, stir in the Cheddar until melted.
• Stir the sauce into the macaroni and vegetables. Season with salt and ppper.
• Bake for 30 minutes in preheated 350 degree oven until bubbly and browned. Serve hot.

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix 3 tbsp of the milk with the cornflour and warm the remaining milk in a pan. Meanwhile, bring a pan of water to the boil, tip in the macaroni and cook for 6 mins, stirring occasionally.
• To make the sauce, stir the cornflour mix into the warm milk and keep stirring over a low heat until thick and smooth. Remove from the heat and stir in most of the cheddar (leaving a little to sprinkle over at the end) along with the Grana Padano and pepper to taste.
• Drain the macaroni well, then stir into the sauce. Squeeze the excess moisture from the spinach by pressing it into a fine sieve. Divide the spinach between four individual ovenproof dishes, followed by the tomatoes. Spoon the macaroni cheese over the veg, then finish with a sprinkle of the remaining cheddar. Bake for 15-20 mins or until the sauce bubbles and browns on top.