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The Blue & Gray Press | December 16, 2017

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Dining on a dime: “Baked Veggie Macaroni”

Kaitlin Mayhew/Bullet

Ingredients:

Pasta
1/4 cup red onioin
2 cloves garlic
2 cups cheese for sauce
1 cup milk
1/4 cup cheese for top
1/4 cup chopped zucchini
1/4 cup corn (frozen or fresh)
2 tbs butter
2 tbs flour
olive oil
1/4 cup bread crumbs

Directions:

1. Bring water to a boil, add salt
2. Cook pasta, strain and set aside
3. In pan, saute onion, garlic, and vegetables in the olive oil until tender, and set aide.
4. In a small pot melt butter
5. Add 2 tbs flour and whisk with a fork until lumps are gone.
6. Let cook for 2 minutes
7. Add milk  and stir until butter and  milk are mixed and liquid is steaming
8. Add cheese and stir
9. Mix cheese sauce, vegetables, and pasta