March 2011-Sandy's Macaroni

This is another recipe from Laurel's Kitchen.  It is really, really good.  When I looked at the recipe I thought it would be bland but boy was I wrong!  I've made it numerous times and we just keep on loving it.


Ingredients:
 small bunch scallions, sliced thin
1 or 2 minced garlic cloves
1 bell pepper, diced (red or green)
1/2 cup sliced mushrooms
1 stalk celery, diced
2 tablespoons butter
3/4 tsp salt
dash black pepper

1/4 cup whole wheat flour
2 cups milk
2 tablespoons Parmesan cheese
1/2 lb whole wheat macaroni

Saute scallions, garlic, bell pepper, mushrooms, and celery in butter in a heavy pan for 5 minutes.  Then add 1 cup of boiling water along with salt and pepper.  Bring to a boil and simmer, covered, for 20 to 30 minutes.

Meanwhile, toast flour in a small, dry skillet over low heat, stirring constantly for five minutes.  Add to the vegetable mixture and stir.  Add the Parmesan cheese and milk.  Simmer uncovered for 10 to 15 minutes, until sauce is creamy and reduced to about 2 1/2 cups.  Cook pasta, drain and mix with sauce.  Serve immediately.