Cheesy Macaroni And Veggies

• 8 cups water
• 8 ounces elbow macaroni, uncooked
• 2 cups sliced carrot
• 2 cups broccoli flowerets
• 1 3/4 cups (7 ounces) shredded reduced-fat sharp Cheddar cheese, divided
• 1 tablespoon reduced-calorie margarine
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon all-purpose flour
• 1 cup evaporated skimmed milk, divided
• Vegetable cooking spray

1. Bring water to a boil in a Dutch oven. Add macaroni, carrot, and broccoli; cook 8 minutes or until macaroni is almost tender. Drain.
2. Return macaroni mixture to Dutch oven; add 1 1/4 cups cheese and next 3 ingredients; toss lightly.
3. Combine flour and 3 tablespoons milk in a small bowl; stir well with a wire whisk. Stir in remaining milk. Stir milk mixture into macaroni mixture. Spoon mixture into an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Cover and bake at 350u0b0 for 25 minutes. Uncover and sprinkle remaining 1/2 cup cheese over top of casserole. Bake 5 additional minutes or until cheese melts.

water, elbow macaroni, carrot, broccoli flowerets, cheddar cheese, margarine, salt, freshly ground pepper, flour, milk, vegetable cooking spray

Taken from www.myrecipes.com/recipe/cheesy-macaroni-veggies (may not work)