10 ounces whole grain fusilli bucati or elbow macaroni
4 cups cut fresh mixed broccoli florets, cauliflowerets, and sliced carrots
2 1/4 cups 1% low fat milk
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups shredded reduced-fat extra-sharp Cheddar cheese
3 tablespoons fine, dry breadcrumbs
Preheat oven to 375 degrees F. Coat a 1 1/2- to two-quart casserole dish with cooking spray.
Cook macaroni in a large saucepan of boiling water according to package directions; add vegetables to pasta during last 5 minutes of cooking time. Drain.
Whisk together milk and flour in same saucepan until smooth. Whisk in salt and pepper. Bring to a boil, stirring constantly until bubbly.
Remove from heat and stir in cheese until melted. Stir in pasta and vegetables. Transfer to casserole dish; sprinkle breadcrumbs on top. Bake until hot, about 20 minutes. Makes five servings.