Veggie Mac & Cheese

Ingredients

3 cups Cauliflower florets

3 cups Broccoli florets

2-3 medium Carrots, peeled and chopped (1 cup)

8 ounces Whole Wheat Rotini (or similar pasta shape)

3 cups Whole Milk

The American Commissary Potato Seasoning

6 ounces Shredded Gouda Cheese (about 1 1/2 cups)

4 ounces Shredded Sharp Cheddar Cheese (about 1 cup)

2 ounces Shredded Parmesan Cheese (about 1/2 cup)

3/4 cup frozen Peas

1-2 tablespoons Breadcrumbs for topping

Red Pepper Flakes for garnish (optional)

SERVINGS: 4-5

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PREP TIME: 15 minutes

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COOK TIME: 20 minutes

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TOTAL TIME: 35 minutes

Prep

1. Steam the Veggies: Fill a large pot with about 1 inch of water and set a vegetable steamer inside over high heat. Place the veggies on the steamer and cook covered until lightly tender, about 2-3 minutes. Drain in a colander and set aside. Alternatively, steam the veggies in the microwave by adding them to a microwave-safe bowl with water and cooking on high for about 3 minutes until tender.

2. Make Mac & Cheese: In a medium stock pot over medium-low heat, combine milk, pasta, and seasonings. Stir often to prevent sticking and cook until pasta is al dente and milk thickens.

3. Remove from heat and gradually add grated cheese, stirring constantly until melted.

4. Add the steamed vegetables and gently stir until everything is well coated in the cheese sauce. Season with salt and pepper to taste.

5. Serve: Spoon into bowls and top with breadcrumbs and/or red pepper flakes. 

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