Recipe for Macaroni And Cheese With Vegetables

8.00	oz	Pasta (bow-ties or ribbed)
3.00	tb	Margarine, divided
1.00	tb	Unbleached Flour
0.50	c	Vegetable stock
0.75	c	Milk
0.50	c	Grated Cheddar cheese (2 oz)
0.50	c	Grated Parmesan cheese(2 oz)
1.00	tb	Chopped fresh parsley
1.00	ts	Basil
0.25	ts	Paprika
0.25	ts	Black Pepper
2.00	c	Broccoli florets
		Med sweet red pepper,chopped
1.00	c	Sliced Mushrooms (3 oz)
2.00	x	Scallions, sliced

Instructions:
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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