Fri. Oct 18th, 2019

The Blue & Gray Press

The University of Mary Washington Student Newspaper

Dining on a dime: “Baked Veggie Macaroni”

1 min read
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

Follow me on Twitter

SUBSCRIBE TO THE BLUE & GRAY PRESS

Enter your email address to subscribe to The Blue & Gray Press to receive the latest news at the University of Mary Washington.