Ingredients
6
oz. (1 1/2 cups) uncooked elbow macaroni
1
(1-lb.) pkg. frozen broccoli florets, carrots and cauliflower
1
(8-oz.) pkg. pasteurized prepared cheese product, cubed (2 cups)
1/2
cup milk
1/4
teaspoon salt
1/4
teaspoon dry mustard
1/8
teaspoon pepper
Preparation
Heat oven to 425°F. Spray 2-quart casserole with nonstick cooking spray. In large saucepan, cook macaroni to desired doneness as directed on package. Add vegetables; cook 1 minute. Drain; rinse with hot water.
In sprayed casserole, combine cooked macaroni-vegetable mixture and all remaining ingredients; mix well. Cover.
Bake at 425°F. for 25 minutes. Remove from oven; stir to blend cheese. Cover; bake an additional 5 to 10 minutes or until thoroughly heated and cheese is completely melted. Let stand 5 minutes. Stir just before serving.
