Veggie Mac 'N Cheese

Even though the kids all complained when they saw this, they all ate their portions until nothing remained!

16 oz package of pasta (about 3-1/2 cups dry)
1-1/2 c. finely chopped carrots
3/4 c. finely chopped celery
1 c. finely chopped broccoli
1/2 c. peas (optional)
2 1/2 TBS butter
3 TBS Whole wheat pastry flour
2 1/2 c. milk and/or cream
1 TBS Dijon mustard
1 tsp Worcestshire sauce
dash to 1/4 tsp tabasco sauce
1/2 c to 1 c. shredded mozzarella
1 to 2 c. shredded cheddar
1/2 c. shredded parmesan

Preheat oven to 400 degrees. Grease 9x13 pan.

Cook pasta in pot of boiling water for 4 minutes (for macaroni). Stir in carrots & celery and cook 2 minutes more. Add broccoli and cook 2 more minutes. Drain through small sieve then return to the pot. Add peas.

While pasta is cooking, make the sauce. Melt butter in pan. Add flour and mix in, then pour in milk. Whisk periodically over medium heat until thick and bubbly. Remove from heat. Add dijon, worcestshire sauce, tabasco and mix well. Add mozzarella and cheddar and stir until melted.

Pour sauce over pasta and stir. Pour the whole mess into the 9x13 pan, sprinkle with parmesan on top. Toss it in the oven and back till thick and bubbly, about 15-20 minutes.

Notes: You can vary the veggies and the amounts - adjust to your family's tastes. You can add quite a few veggies, provided they are finely chopped without totally scaring the kids.

Gluten Free option: Use Tinkyada brown rice pasta, but cook for about 10-12 minutes before adding veggies. Use arrowroot powder (or cornstarch) to thicken your sauce rather than flour. May need to use a little more than it says. (If the sauce needs to be thicker and it's boiling, then mix some more arrowroot powder in a little cold water, then pour it gradually into the pot while stirring.)