Ingredients

The following ingredients have 4 Servings
  • 2 cups shell pasta ((dry))
  • 2 tablespoons butter
  • 1 cup finely chopped broccoli florets
  • 1/4 cup minced carrots
  • 2 tablespoons all purpose flour
  • 1 1/2 cup heavy cream
  • 1 dash tabasco sauce
  • 1 teaspoon dijon mustard
  • 1 teaspoon tomato paste
  • 8 ounces shredded cheddar cheese

Instruction

  • Preheat oven to 350 degrees F.
  • Start by bringing a large pot of water to a boil and cook pasta according to package directions. (Cooking times may vary slightly depending on the shape and size of your pasta). Once the pasta is cooked drain the water and place the pasta back into the pot.
  • Add the butter to a medium saucepan and melt over medium high heat; then add the chopped broccoli and carrots. Stir for 1 minute; then add the flour and whisk.
  • Next, add the heavy cream, tabasco, mustard, tomato paste and cheese. Stir until the cheese is melted and the sauce thickens; then add it to the cooked pasta and mix well. (The pasta and sauce will be soupy, but will firm up when baked).
  • Finally, add the macaroni and cheese to a 2 quart oven safe baking dish and bake for 30 minutes until hot and bubbly.