---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Macaroni and Cheese with Vegetables
 Categories: Pasta, Cheese/eggs, Vegetables
      Yield: 6 servings
 
      8 oz Pasta (bow-ties or ribbed)          1 ts Basil
      3 tb Margarine, divided                1/4 ts Paprika
      1 tb Unbleached Flour                  1/4 ts Black Pepper
    1/2 c  Vegetable stock                     2 c  Broccoli florets
    3/4 c  Milk                                1 x  Med sweet red pepper,chopped
    1/2 c  Grated Cheddar cheese (2 oz)        1 c  Sliced Mushrooms (3 oz)
    1/2 c  Grated Parmesan cheese(2 oz)        2 x  Scallions, sliced
      1 tb Chopped fresh parsley          
 
   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.
 
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