Ingredients
1-1/2 cups uncooked elbow macaroni3 cups fresh broccoli florets2 cups fresh cauliflowerets3 large carrots, halved lengthwise and thinly sliced2 celery ribs, sliced1 tablespoon butter1 medium onion, chopped1/4 cup all-purpose flour1 cup 2% milk1 cup chicken broth3 cups shredded sharp cheddar cheese1 tablespoon Dijon mustard1/4 teaspoon salt1/8 teaspoon pepper1/4 teaspoon paprika
Preparation
Preheat oven to 350°. 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.
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.
Add sauce to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.
