Veggie Mac

Ingredients:

3 c Rotini Pasta
1 T Olive Oil
3 t Salt
2-14 oz Broccoli Florets
1/3 c Butter
3 c Milk
2.25 c Shredded Cheddar Cheese
0.75 c Shredded Swiss Cheese
0.5 t Ground Garlic
1/2 red pepper, chopped

Directions:
1. Preheat Oven to 350F.
2. Boil water with olive oil.  Add 2t salt and the pasta. Wait for reboil. Cook until al dente.
3. Cook broccoli in microwave.  Drain any water.
4. In a large saucepan, melt butter.  Stir in the flour and milk.  Whisk until mixture boils and thickens.  Add 1.5 c cheddar cheese, 0.75c swiss cheese, salt, and garlic.  Stir until blended.
5. Add cooked broccoli, red pepper, and drained pasta to the cheese sauce.  Mix well.  Spoon into a greased 9x13 baking dish.  Cover with 0.75c shredded cheddar.
6. Bake uncovered for 20 minutes.  Let stand 10 minutes before serving.

Hot Mama Grade: A-

Hot Mama Notes: I thought this mac and cheese was delicious!  It was very rich and creamy.  Not super easy to make, but certainly not hard.  I thought the kids would love it, but really only the eldest liked it.  I added a bunch of other things, too.  I added diced ham.  I added cauliflower as well as broccoli, because that is what I had.  I did have red pepper.  All my veggies were fresh and steamed.  I don't like swiss cheese at all, so I believe I used mozarella instead.  Anyway, I really liked this recipe, but I am not sure I will make it again for my family (note that my husband is lactose intolerant, so it's not a really good food choice for the family! :O), but I think I would make it for a potluck.  Maybe just mac and cheese, and not veggie mac, since I wouldn't want the same mutiny I got from my middle kid (WHY ARE THERE VEGGIES IN MY MAC AND CHEESE, MOM?  I AM NOT EATING THIS!!).