---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Macaroni and Cheese with Vegetables
  Categories: Pasta, Cheese/eggs, Vegetables
       Yield: 6 servings
  
       8 oz Pasta (bow-ties or ribbed)          1 ts Basil
       3 tb Margarine, divided                1/4 ts Paprika
       1 tb Unbleached Flour                  1/4 ts Black Pepper
     1/2 c  Vegetable stock                     2 c  Broccoli florets
 	3/4 c  Milk				   1 x	Med sweet red
    pepper,chopped
     1/2 c  Grated Cheddar cheese (2 oz)        1 c  Sliced Mushrooms (3 oz)
     1/2 c  Grated Parmesan cheese (2 oz)        2 x  Scallions, sliced
       1 tb Chopped fresh parsley          
  
    Bring a large pot of water to boil; cook pasta until al dente.
    While pasta is cooking, in med saucepan, melt 2 T of the margarine.
   Remove from heat; add flour and stir until blended in. Whisk in stock and
   milk, stirring over med heat until mixture comes to a boil and thickens.
   Reduce heat to low. Stir in cheeses and seasonings. Continue stirring
   until cheese is melted. Remove from heat and set aside.
    In a large skillet, melt remaining 1 T margarine. Add remaining
   ingredients. Cook vegetables, stirring constantly, for about 5 minutes,
   until tender/crisp. Reduce heat to low. When noodles are done, drain well.
   Toss with vegetables; stir in cheese sauce. Garnish with scallion curls.
  
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