Veggie Mac n' Cheese

Macaroni, whole-wheat, 1.5 cup elbow shaped (remove)
Broccoli, frozen, 3 package (10 oz) (remove)
Cauliflower, frozen, cooked, 2 cup (1" pieces) (remove)
Carrots, raw, 3 large (7-1/4" to 8-1/2" long) (remove)
Onions, raw, 1 medium (2-1/2" dia) (remove)
*Blue Bonnet Light Margarine, 1 tbsp (remove)
*Whole Wheat Flour, 0.25 cup (remove)
Milk, 2%, 1 cup (remove)
Soup, chicken broth, canned, less/reduced sodium, 1 cup (remove)
Cheddar Cheese, 3 cup, shredded (remove)
*President's Choice Prepared Dijon Mustard, 4 tsp (remove)
Salt, .25 tsp (remove)
Pepper, black, .08 tsp (remove)
Paprika, .25 tsp (remove)

Cook macaroni according to package directions, adding the vegetables during the last 6 minutes. Drain, transfer to a greased 13in x 9in x 2in baking dish.
Meanwhile in a dutch oven saute onion in butter until tender. Sprinkle with flour, stire until blended. Gradually stir in milk and broth. Bring to a boil, cook and stir for 2 minutes or until thickened. Stir in cheese, mustard, salt and pepper.
Pour over macaroni mixture, stir to coat. Sprinkle with paprika.
Bake uncovered @ 350 degrees for 15 - 20 minutes or until heated through.

Makes 8 - 1 cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user SADSACK48.