Veggie Macaroni & Cheese

• 1-1/2 cups uncooked elbow macaroni
• 3 cups fresh broccoli florets
• 2 cups fresh cauliflowerets
• 3 large carrots, halved lengthwise and thinly sliced
• 2 celery ribs, sliced
• 1 tablespoon butter
• 1 medium onion, chopped
• 1/4 cup all-purpose flour
• 1 cup 2% milk
• 1 cup chicken broth
• 3 cups shredded sharp cheddar cheese
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon paprika

1. Preheat oven to 350u0b0. 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.
2. 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.
3. Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.

elbow macaroni, fresh broccoli florets, fresh cauliflowerets, carrots, celery, butter, onion, allpurpose, milk, chicken broth, cheddar cheese, mustard, salt, pepper, paprika

Taken from www.tasteofhome.com/recipes/veggie-macaroni-cheese/ (may not work)