Veggie Mac & Cheese

Veggie Macaroni and Cheese


1 package elbow macaroni
1/2 onion, chopped
1 tablespoon butter or margarine
1/2 teaspoon nutmeg
1/4 teaspoon salt and pepper
1 tablespoon flour
1 1/2 cups skim milk
1 1/2 cups cheddar cheese, shredded
1 tomato, diced
1 cup chopped broccoli
1 cup bread crumbs


Bring water to a boil and cook macaroni according to package instructions. Rinse with cold water and stir. Set aside.


Cook onion in butter in a saucepan over medium heat. Stir in nutmeg, salt, pepper, and flour. Add milk and cook, stirring occassionally until thick and bubbly. Add diced tomato and broccoli (or any other veggies you like). Stir in shredded cheddar cheese until melted. Add macaroni and stir.


Pour into a casserole dish. Bake for 30 minutes in a 350F (175C) degree oven. Top with bread crumbs for the last 5 minutes of baking.


Serves 4.

As I was going over this I was thinking that there would be no reason that you couldn't just add some veggies while cooking a box of Mac & Cheese (raw broccoli or carrots (I think shredded carrots could go in without being too noticable) would go in earlier in the cooking process while precooked vegtables (cooked broccoli, canned peas or corn) could go with the butter milk and cheese.