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Home -> Fruits, grains & veggies -> Veggies

Vegetatable Macaroni and Cheese Recipe Rating: N/A
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Recipe submitted by chefdude7263






Ingredients   (view qty in metric system instead)
5 ounces butter, softened
3/4 cup all purpose flour
5 1/2 cups warm milk
1 1/4 pounds shredded cheddar cheese, divided
1 cup dijon mustard
1/4 cup dry breadcrumbs
1 1/2 tbsp. sliced green onions
1 1/2 tsp. olive oil
2 cups sliced carrots
2 cups sliced zucchini
1 1/2 cups frozen peas
6 cups cooked, drained macaroni

Directions
Preheat oven to 350 degrees. Grease a large casserole dish. Melt butter in a large saucepan. Stir in flour, then milk. Heat to a boil. Reduce heat and add half the cheddar and 3/4 cup dijon. Stir together the breadcrumbs, 1/4 cup dijon and remaining cheddar. Cook green onions, carrots, zucchini and peas with oil in a large skillet until carrots are crisp-tender. Stir in cooked macaroni, and sauce mixture. Transfer to prepared casserole. Top with breadcrumb mixture and bake, uncovered, 60 minutes until topping is browned and crisp. Let stand 10 minutes before serving.

Serves 12.



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