INGREDIENTS
for the vegetables -
1
head of broccoli, cut into florets
1
summer squash, sliced
1
zucchini, sliced
1 cup
peas
1 cup
cherry or grape tomatoes
1 tbsp
olive oil
salt and pepper
for the mac and cheese -
4 cups
whole milk
3 cups
elbow macaroni
4 cups
shredded sharp cheddar cheese
2 tbsp
butter
1/2 tsp
salt
1 tsp
cayenne pepper