No-Bake Macaroni And Cheese - Super Fast

• 8 ounces whole-wheat elbow noodles, (2 cups)
• 1 10 ounce package any frozen vegetable
• 1 3/4 cups low-fat milk, divided
• 3 tablespoons flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 3/4 cup shredded extra-sharp Cheddar cheese
• 1/4 cup shredded Parmesan cheese
• 1 teaspoon Dijon mustard

1. 1. Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen vegetable and continue cooking, stirring occasionally, until the pasta and vegetable are just tender, 4 to 5 minutes more.
2. 2. Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.
3. 3. Drain the pasta and vegetable and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.
4. Nutrition: Per Serving: cal. (kcal) 412, Fat, total (g) 13, chol. (mg) 37, sat. fat (g) 7, carb. (g) 56, Monosaturated fat (g) 1, fiber (g) 7, pro. (g) 22, vit. A (IU) 1214.76, vit. C (mg) 41.33, sodium (mg) 640, Potassium (mg) 236, calcium (mg) 403.87, Milk () 0.5, Vegetables () 1, Starch () 3, High-Fat Meat () 1, Percent Daily Values are based on a 2,000 calorie diet

noodles, vegetable, lowfat milk, flour, garlic, salt, ground white pepper, cheddar cheese, parmesan cheese, mustard

Taken from www.epicurious.com/recipes/member/views/no-bake-macaroni-and-cheese-super-fast-53057231 (may not work)