Oh. My. Goodness. This was by far the creamiest, cheesiest homemade mac and cheese I have ever had! I am almost embarrassed to say I had three huge helpings and forced myself to stop short only of licking the plate. I have been making homemade mac and cheese for years now using the Betty Crocker recipe (which has been a great recipe), but when I saw this one in Taste of Home I liked the veggie twist on it and decided to try something new. I am sure glad I did! We will definitely be making this one again! The veggies in it were a great addition. I never would have thought to add in onion, and as I was making it I figured that I would try it but probably leave it out next time...no, I will be keeping the onion in this recipe! The only major change I made besides using a bag of frozen mixed veggies instead of fresh this time was to add what I think is the secret ingredient to good mac and cheese...about 1 Tbsp of Worchestershire sauce.
INGREDIENTS:
* 1 1/2 cups elbow macaroni
* 3 cups fresh broccoli florets
* 2 cups fresh cauliflowerets
* 3 large carrots, halved and thinly sliced
* 2 celery ribs (I did not add celery)
* 1 medium onion, chopped (I used 1/2 a med onion)
* 1 Tbsp butter
* 1/4 cup all purpose flour
* 1 cup milk
* 1 cup chicken broth
* 3 cups (12 oz) shredded cheddar cheese
* 1 Tbsp Dijon mustard (I substituted with 1/2 Tbsp ground mustard)
* 1/4 tsp salt
* 1/8 tsp pepper
* 1/4 tsp paprika
DIRECTIONS:
1. Cook macaroni according to package instructions, adding the broccoli. cauliflower, carrots, and celery during the last 6 minutes. Drain, transfer to a greased 13x9 baking dish.
2. Meanwhile, in a Dutch oven (I just did it stovetop in a small pot), saute onion in butter until tender. Sprinkle with flour, stir until blended. Gradually stir in milk and chicken broth. Bring to a boil, cook and stir 2 minutes or until thickened.
3. Stir in the cheese, mustard, salt, and pepper. (*Here is where I also added about 1 Tbsp Worchestershire sauce!) Pour over macaroni mixture, stir to coat. Sprinkle with paprika.
4. Bake, uncovered, at 350 degrees for 15-20 min or until heated through.
Yield: 12 servings ( I obviously will not get 12 out of this! I'm glad I didn't make a half batch like I was planning!)
Buon Appetito!
Oh. My. Goodness. This was by far the creamiest, cheesiest homemade mac and cheese I have ever had! I am almost embarrassed to say I had three huge helpings and forced myself to stop short only of licking the plate. I have been making homemade mac and cheese for years now using the Betty Crocker recipe (which has been a great recipe), but when I saw this one in Taste of Home I liked the veggie twist on it and decided to try something new. I am sure glad I did! We will definitely be making this one again! The veggies in it were a great addition. I never would have thought to add in onion, and as I was making it I figured that I would try it but probably leave it out next time...no, I will be keeping the onion in this recipe! The only major change I made besides using a bag of frozen mixed veggies instead of fresh this time was to add what I think is the secret ingredient to good mac and cheese...about 1 Tbsp of Worchestershire sauce.
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