Macaroni and Vegetable Casserole

• 1 ¼ cups dry macaroni
• 2 tablespoons olive oil
• ½ cup red onion, peeled and chopped
• 3 cups broccoli florets, rinsed and cut bite-size
• 1 zucchini, rinsed and chopped
• 1 ½ cups frozen peas
• 1 carrot, rinsed, peeled and coarsely shredded

Cook the macaroni until it is al dente according to package directions. Drain, transfer the pasta to a large bowl, and set it aside. Preheat the same pot over medium heat, add olive oil, and swirl to coat the bottom of the pan. Add onion, saute until it begins to soften, then stir in garlic and saute 30 seconds. Add broccoli, cook several minutes until it begins to soften, and stir in zucchini. Cook 2 minutes more, stirring gently, then stir in peas and shredded carrots and cook 2-3 minutes. Transfer the vegetables to the pasta bowl and set it aside.

Cheese Sauce

• 2 tablespoons unsalted butter
• 2 tablespoons flour
• ¾ cup chicken stock or broth
• 1 ½ cups half-and-half or milk
• 2 cups shredded cheddar cheese
• 2 teaspoons Dijon mustard
• ¾ teaspoon kosher or sea salt
• 1/8 teaspoon white pepper

Preheat the oven to 350 degrees. Melt butter in a large saucepan over medium heat, whisk in flour, and cook 2 minutes, whisking constantly. Add chicken stock a little at a time, whisking constantly until the roux thickens before adding more stock. Gradually add half-and-half, whisking constantly. Add cheese and stir until the sauce is thick and smooth. Stir in mustard, salt, and white pepper.

Pour the cheese sauce over the pasta and vegetables and toss gently to mix. Spray a large, oven-proof casserole dish with nonstick spray and transfer the pasta to the dish. Cover and bake 50 minutes or until the casserole is hot and bubbly.

Yield: 6 to 8 servings