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Ingredients:

• ½ (16-ounce) package Food Club® Elbow Macaroni

• 1 medium head broccoli, cut into small florets 

• ½ cup Food Club® Frozen Peas

• 2 tablespoons Food Club® Sweet Cream Unsalted Butter

• 2 tablespoons Food Club® All-Purpose Flour

• 2 cups Fresh Harvest™ Vitamin D Milk

• 1 package (8 ounces) Food Club® Shredded Sharp Cheddar Cheese

• 1 teaspoon dry mustard

• 1 teaspoon kosher salt

• ½ teaspoon Food Club® Black Pepper

• ⅛ teaspoon green food coloring

• ¼ cup Food Club® Grated Parmesan Cheese

Directions:

1. Preheat oven to 375°. Prepare macaroni as label directs, adding broccoli and peas during last 2 minutes of cooking; drain.

2. In medium saucepot, melt butter over medium-high heat; whisk in flour and cook 2 minutes, whisking constantly. Whisk in milk; heat to a simmer and cook 2 minutes or until thickened, whisking frequently. Remove saucepot from heat. Whisk in Cheddar cheese, mustard, salt, pepper and food coloring; fold in macaroni mixture.

3. Spread macaroni mixture in 8-inch square baking dish; sprinkle with Parmesan cheese. Bake 25 minutes or until edges bubble and top is browned. Makes about 6 cups.