Baked Mac and Cheese

Ingredients

1 cup shredded Asiago cheese
1 cup shredded Edam cheese
1/4 cup shredded Colby cheese
1/4 cup shredded Monterey Jack cheese
2 cups milk
1/2 pound whole wheat pasta
1 tbsp shredded fresh basil
1/4 tsp paprika
1/4 tsp tumeric
2 cups vegetables
2 tbsp butter
1 tbsp flour

Topping Ingredients

1/2 cup crushed crackers
1/4 cup shredded Edam or Cheddar cheese

Directions

1. Boil water and cook pasta until al dente. When the pasta is done, strain and set aside. You can skip this step, but it will take at lot longer to bake.
2. Meanwhile, dice and slice your vegetables into medium sized chunks. Mix the vegetables and seasonings together and set aside.
3. Pre-heat your oven to 350º F. Grease a 13 x 9 inch pan.
4. In a saucepan on the stove, melt butter. Add flour. Stir the mix over medium to medium-high heat until turns golden-brown. Whisk in milk. Bring to a boil, whisking, and allow to thicken slightly.
5. Mix all ingredients together and pour into pan. Cover with foil and bake for 30-45 minutes.
6. Remove the pan from the oven. Shake together cracker crumbs and shredded Edam or Cheddar together in a plastic bag. Sprinkle the mixture across the top of the mac and cheese. Return to the oven for an additional 10-15 minutes.
7. Remove and eat hot!

Tips

1. Pastas that work well include elbow, rotini, small shells, etc., anything that the cheese sauce will grab.
2. Vegetables that work well include diced bell pepper, mushroom, zucchini, yellow squash, diced tomatoes, etc.
3. You can also add chunks of sauteed or grilled chicken to this.