Pasta Cheese Sauce Dinner

Photo: flickr user Svadilfari

Ingredients

Soy Semolina Elbow macaroni

Frozen peas and corn

3 (2) tbsp. butter

3 (2) tbsp. flour (white)

1/4 teaspoon salt (to taste)

1 1/2 (1) c. milk

1 cup shredded Cheddar cheese (Colby or Monterey Jack)

1. Cook pasta according to directions. Mix peas and corn and steam until done. (Don't overcook - stop before peas change bright green color.)

2. Melt butter in heavy bottom saucepan on low heat. Blend flour, dry mustard, salt and pepper. Cook over low heat stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Turn off heat. Stir in cheese and pepper sauce until chee

3. Place a serving of noodles on plate. Sprinkle a serving of vegetables over noodles. Pour cheese sauce over vegetables and noodles.