The Weekly Ringer

The University of Mary Washington Student Newspaper

Dining on a dime: “Baked Veggie Macaroni”

1 min read
Kaitlin Mayhew/Bullet


1/4 cup red onioin
2 cloves garlic
2 cups cheese for sauce
1 cup milk
1/4 cup cheese for top
1/4 cup chopped zucchini
1/4 cup corn (frozen or fresh)
2 tbs butter
2 tbs flour
olive oil
1/4 cup bread crumbs


1. Bring water to a boil, add salt
2. Cook pasta, strain and set aside
3. In pan, saute onion, garlic, and vegetables in the olive oil until tender, and set aide.
4. In a small pot melt butter
5. Add 2 tbs flour and whisk with a fork until lumps are gone.
6. Let cook for 2 minutes
7. Add milk  and stir until butter and  milk are mixed and liquid is steaming
8. Add cheese and stir
9. Mix cheese sauce, vegetables, and pasta