Macaroni and Vegetable Casserole

Ingredients

• 1 ¼ cups dry macaroni
• 2 tablespoons olive oil
• ½ cup red onion, peeled and chopped
• 3 cups broccoli florets, rinsed and cut bite-size
• 1 zucchini, rinsed and chopped
• 1 ½ cups frozen peas
• 1 carrot, rinsed, peeled and coarsely shredded
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• ¾ cup chicken stock or broth
• 1 ½ cups half-and-half or milk
• 2 cups shredded cheddar cheese
• 2 teaspoons Dijon mustard
• ¾ teaspoon kosher or sea salt
• 1/8 teaspoon white pepper