8 oz pasta (bow-ties or ribbed)
3 tbsp margarine, divided
1 tbsp unbleached flour
1/2 cup vegetable stock
3/4 cup milk
1/2 cup grated cheddar cheese (2 oz)
1/2 cup grated parmesan cheese(2 oz)
1 tbsp chopped fresh parsley
1 tsp basil
1/4 tsp paprika
1/4 tsp black pepper
2 cup broccoli florets
1 med sweet red pepper,chopped
1 cup 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.
Servings: 6 servings
Macaroni & Cheese With Vegetables Recipe brought to you by Recipe Ideas
Categories: Cheese; Pasta; Vegetable
The History of Recipes
Food historians have proved the existance of recipes far back into history, at least as far as the Egyptians, and possibly even further than that. Interesting though that is, sadly, these early recipes were just very basic hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to academics are a few stone tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. During the time of the Roman Empire a roman called Apicius wrote a few documents describing recipes enjoyed by wealthy roman citizens. In his works, he recounts how the meals were split into appetizers, main course and desserts, a very modern way of dining. Aspicius informs us how the cooks of his times were skilled in the use of a good variety of herbs, including many that are still in use today such as basil, rue and dill. As our culinary historical trip moves on a few more years we find two interesting books from the 14th Century : a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these two books are not about the indian curry that we all know today, but rather recipes for the types of meals on the menues of the rich and powerful of that period. In the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from Arab cuisine, such as basil and rosemary. The introduction of these new culinary ideas created a torrent in books on cooking, the majority of which still exist in private libraries. Over the following few hundred years, the powerful and wealthy competed with each other to serve up the best banquets, and because of this cooks and their collection of recipes were at a premium. However, it was during the nineteenth century that fine cooking and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and recording recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cook books were in high demand, due to higher levels of literacy, more free time and having more disposable income. Like it or not, the introduction of television gave us cooking programs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Macaroni & Cheese With Vegetables recipe.
