Vegetable Mac n Cheese

Ingredients

• 1 and ½ large carrots - finely chopped
• 1 head of broccoli - finely chopped
• 1/4 teaspoon garlic salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon olive oil
• 12 ounces of elbow macaroni
• 1 cup shredded cheddar cheese
• 1 cup shredded american cheese
• 1/2 medium onion - finely chopped
• 1/2 stick of butter
• 1/4 cup all purpose flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1/2 cup soft bread crumbs
• 2 tablespoons butter melted

Instructions

1. Cook macaroni in boiling water per package directions.
• Make sure not to overcook the elbow macaroni
• (set timer for cook time recommended on package).
• Remove from heat and drain.
2. Cook vegetables
• Heat 1 tablespoon of olive oil in cast iron pan over medium high heat
• Add chopped broccoli and carrots.
• Season with garlic salt and fresh ground black pepper ( ¼ teaspoon of each )
• Simmer for about 5 to 7 minutes, stirring occasionally.
• Remove from heat.
3. Mix
• Combine cooked macaroni with the cooked vegetables
• In a greased two quart ( 9 x 9) cassarole dish
• place alternate layers of macaroni and the mixed shredded cheeses
• start with macaroni on bottom, ending with cheese on top
4. Make the Cheese Sauce
• Saute chopped onion in the butter in medium saucepan
• stir in the flour to make smooth paste
• Remove from heat, gradually blend in milk
• Return to heat and cook, stirring constantly, until boiling.
• Cook and stir untill sauce has thickened, about 2 minutes.
• Add salt and pepper, pour over macaroni and cheese.
• Thoroughly mix bread crumbs with melted butter
• spread on top of mac n cheese mixture
5. Bake
• Preheat oven to 375 degrees F
• Bake for 20 to 30 minutes until crumbs are golden and cheese thoroughly melted.
• Remove from oven, allow to cool for 15 minutes