Mac and cheese with a veggie twist | Heart and Stroke Foundation

Ingredients

• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• ½ cup (125 mL) finely chopped red bell pepper
• ½ cup (125 mL) grated zucchini
• 1 tsp (5 mL) chopped fresh thyme or ½ tsp (2 mL) dried thyme leaves
• 1 ½ cups (375 mL) whole wheat macaroni or fusilli
• 2 tsp (10 mL) soft non-hydrogenated margarine
• 2 tbsp (30 mL) all-purpose flour
• 2 cups (500 mL) skim milk
• 1 cup (250 mL) shredded light old Cheddar cheese
• 1 tsp (5 mL) Dijon mustard
• Pinch fresh ground pepper