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Macaroni and Cheese with Vegetables

Ingredients: 8 Ounce(s) Pasta (bow-ties or ribbed) 3 Tablespoon(s) Margarine, divided 1 Tablespoon(s) Unbleached Flour 1/2 Cup(s) Vegetable stock 3/4 Cup(s) Milk 1/2 Cup(s) Grated Cheddar cheese (2 oz) 1/2 Cup(s) Grated Parmesan cheese(2 oz) 1 Tablespoon(s) Chopped fresh parsley 1 Teaspoon(s) Basil 1/4 Teaspoon(s) Paprika 1/4 Teaspoon(s) Black Pepper 2 Cup(s) Broccoli florets 1 Med sweet red pepper,chopped 1 Cup(s) Sliced Mushrooms (3 oz) 2 Scallions, sliced Directions: 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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