Macaroni and Cheese With Veggies

• elbow macaroni↗1 lb
• dry mustard1 teaspoon
• head cauliflower, broken into florets↗1
• milk↗2 cups
• sharp cheddar cheese, grated↗1 lb
• large carrot, grated↗1
• salt & freshly ground black pepper
• butter↗4 tablespoons
• all-purpose flour↗1⁄4 cup

Step-by-step instructions

1. 1

   Bring a large pot of salted water to a boil. Add the macaroni and boil.

2. 2

   About 3 minutes before the macaroni is done according to the cooking time on the package, add the cauliflower.

3. 3

   About 1 minute before the macaroni is done, add the carrots. Continue boiling until the macaroni is al dente. Drain well. Transfer to a lightly greased casserole dish.

4. 4

   To make the cheese sauce, melt the butter over medium heat in a medium saucepan. Stir in the flour and dry mustard to form a smooth paste. Stir in the milk and bring to a boil, stirring to prevent lumps. When the sauce thickens, stir in the Cheddar until melted.

5. 5

   Stir the sauce into the macaroni and vegetables. Season with salt and ppper.

6. 6

   Bake for 30 minutes in preheated 350 degree oven until bubbly and browned. Serve hot.