| 6 | stalk(s) | celery |
| 0.38 | cup | all-purpose flour |
| 3.5 | unit | broccoli |
| 1.44 | tbsp | butter |
| 3 | lb | carrots |
| 2 | lb | cauliflower |
| 0.5 | oz | dijon mustard |
| 3 | cup | lowfat milk |
| 2.25 | lb | macaroni |
| 2 | unit | onions |
| 0.38 | tsp | paprika |
| 0.38 | tsp | salt |
| 1 | lb | Shredded Cheddar - lowfat |
| 0.5 | lb | shredded mozzarella - lowfat |
| 1.5 | lb | Shredded SHARP cheddar |
1. Chop vegetables into bite-size pieces.
2. Cook macaroni according to package instructions, adding the broccoli, cauliflower, carrots, and celery during the last 6 minutes..
2. Drain, then transfer to a large, greased baking dish.
3. Saute onions in the butter, then sprinkle with the flour, stirring until blended.
4. Gradually stir in the milk and broth, then bring to a boil. Cook and stir until thickened (about 2 minutes).
5. Stir in the cheese, mustard, salt, and pepper.
6. Pour over macaroni mixture and stir to coat, then sprinkle with paprika.
7. Bake, uncovered, at 350 degrees for 15-20 minutes, or until heated through.