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Ingredients
- 2c macaroni, dry
- 24oz frozen vegetables, cauliflower, broccoli, and carrots (thawed)
- 3 small tomatoes, diced
- 4c shredded cheese
- 1c sour cream
- 1 1/2c milk
- 1tbsp flour
- 1tbsp butter
- 1tbsp dry mustard
- salt/pepper to taste
- 1/2 sleeve whole wheat saltine crackers, crushed
Directions
- Cook macaroni to al dente. Drain and rinse in cold water. Set aside. In a large bowl combine vegetables and sour cream. Pour in macaroni and stir to coat.
- In a large sauce pan melt butter on medium heat. Add flour and mustard. Stir to make a roux. let cook, stirring OFTEN, for a couple minutes.
- Add milk slowly while whisking. Cook on medium until thick and bubbly.
- Add cheese and mix well. When cheese is all melted and its saucy stir in vegetable mixture. Salt and pepper to taste.
- Pour into a lightly greased 9x13 casserole dish.
- Bake @ 350 for 20 minutes. Pour cracker crumbs over top and bake an additional 10 minutes.
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