- 2 Tablespoons cornstarch
- 1 Teaspoon mustard powder
- Pinch of ground red pepper (cayenne)
- 2 Cups whole-wheat elbow macaroni
- 3 Cups broccoli florets (1 inch pieces)
- 1 Cup shredded carrot (3-4 medium)
- 1 3/4 Cups low-fat milk
- 1 3/4 Cups grated sharp cheddar cheese or low-fat cheddar cheese
- 1/3 Cup grated parmesan cheese
- 1/4 Teaspoon salt, or to taste
- Pepper to taste
- Bring a large pot of water to a boil for cooking macaroni. Mix cornstarch, mustard powder and ground red pepper in a small bowl.
- Cook macaroni in the boiling water for 5 minutes. Add brocoli to the water and cook until the macaroni is almost tender, 2 minutes longer. Add carrots and stir to submerge. Immediately, drain the macaroni and vegetables. (The macaroni should be tender, but still quite firm; it will continue cooking while you make the sauce).
