Recipe - Macaroni And Cheese With Vegetables

8 ounce Pasta (bowties or ribbed)
3 tablespoon Margarine, divided
1 tablespoon Unbleached Flour
One half cup Vegetable stock
Three fourths cup Milk
One half cup Grated Cheddar cheese (2 oz)
One half cup Grated Parmesan cheese(2 oz)
1 tablespoon Chopped fresh parsley
1 teaspoon Basil
One fourth teaspoon Paprika
One fourth teaspoon Black Pepper
2 cup Broccoli florets
Med sweet red pepper,chopped
1 cup Sliced Mushrooms (3 oz)
2 x Scallions, cut or sliced up

Bring a large pot of water to boil; cook pasta until al dente.
While pasta is cooking, in med saucepan, melt 2 T of the margarine. Remove
from heat; add flour and stir until blended in. Whisk in stock and milk,
stirring over med heat until mixture comes to a boil and thickens. Reduce
heat to low. Stir in cheeses and seasonings. Continue stirring until cheese
is melted. Remove from heat and set aside.
In a large skillet, melt remaining 1 T margarine. Add remaining
ingredients. Cook vegetables, stirring constantly, for about 5 minutes,
until tender/crisp. Reduce heat to low. When noodles are done, drain well.
Toss with vegetables; stir in cheese sauce. Garnish with scallion curls.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini