Polka Dot Mac and Cheese

- 1 1/2 cups whole-wheat elbow macaroni (375 mL)
- 2 Tbsp canola oil (30 mL)
- 1 small onion finely chopped (1)
- 1 garlic clove minced (1)
- 1/2 tsp black pepper (2 mL)
- 3 Tbsp whole-wheat flour (45 mL)
- 1 1/2 cups skim milk (375 mL)
- 1 1/2 cups reduced fat old cheddar cheese (375 mL)
- 1/2 red pepper finely diced (1/2)
- 1/2 yellow pepper finely diced (1/2)
- 1 cup broccoli finely chopped (250 mL)
- 1 medium carrot shredded (1)
- 2 Tbsp freshly chopped parsley (30 mL)
1. Preheat oven to 350°F (180°C).
2. In medium saucepan, bring water to a boil and cook macaroni to al dente, slightly firm to the bite. Drain noodles and reserve.
3. Heat a large saucepan over medium heat. Add canola oil. Add onions and garlic and sauté 3 – 4 minutes, until onions have softened. Sprinkle with pepper. Add flour and stir to coat the onions. Gradually whisk in the milk and stir over medium heat until sauce thickens. Continue to cook for 1 minute. Remove from heat and stir in the cheese. Stir until the cheese melts into the sauce.
4. Fold in the vegetables and the cooked macaroni. Transfer to a 3 L casserole dish that has been sprayed with cooking spray, or to individual ramekin dishes that have been sprayed with cooking spray.
5. Bake large casserole for 25 to 30 minutes or until macaroni is bubbling. (Cook ramekins for approximately 15 – 20 minutes.) Let rest for 5 minutes before serving.