Some good ole' home cooked mac & cheese with healthy veggies...
2 cups milk
4 Tbsp. butter
2 Tbsp. all-purpose flour
1/2 tsp. salt (salt to taste)
1/4 tsp. freshly ground black pepper
1/4 tsp. ground mustard
2-1/2 cups extra sharp Cheddar cheese, shredded
1/4 tsp. ground red pepper (optional)
1/2 (16-oz.) package elbow macaroni, cooked
1/2 yellow onion, finely chopped
8 crimini mushrooms
1 cup broccoli, finely chopped
1 cup Panko breadcrumbs
Preheat oven to 400 F. Heat oil in a pan and saute the onions, mushrooms and broccoli until browned. Microwave milk for 1 1/2 minutes. Melt 2 Tbsp. butter in a large skillet over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened. Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth; stir in pasta and sauteed vegetables. Spoon pasta mixture into a lightly greased baking dish; top with remaining cheese. Melt the remaining butter and toss the bread crumbs in it. Spread the breadcrumbs over the pasta. Bake for 20 minutes or until golden and bubbly.