A healthy macaroni and cheese recipe (well healthier anyways!)

Children all love macaroni and cheese; well I'd say about 99% of them anyways! This recipe shows you a way to have the cake and eat it at the same time as I have incorporated here many vegetables to the traditional mac and cheese recipe. So not only does it taste good it's also a great way to eat vegetables... And we can still call it macaroni and cheese! What more could you want for a best macaroni and cheese recipe!

What you will need for this:

2 cups (500ml) of macaroni elbows pasta, or any short pasta type
1 1 / 2 cup (375ml) broccoli
1 1 / 2 cup (375ml) cauliflower
1 tablespoon (15ml) butter
2 French shallots, finely minced
2 cups (500ml) milk
1 / 4 teaspoon (1 ml) ground nutmeg
2 tablespoons (30ml) cornstarch dissolved in 1 / 4 cup (60 ml) white wine*
2 / 3 cup (125ml) Romano,
2 / 3 cup (125ml) Parmesan
2 / 3 cup (125ml) Gruyere
Salt and pepper to taste
2 tablespoons grilled sesame seeds (optional)
(replace the wine by water if you are making this for young children)

Steps to make this recipe:

In a large pot filled with boiling salted water, cook the macaroni pasta up until it is "al dente".
Add the broccoli and cauliflower in the boiling water 5 minutes before the end of cooking pasta time. Drain and reserve.

In a skillet, heat butter over medium-high heat and sauté shallots for 2 minutes or until they become translucent.

Add milk and nutmeg, heat until the milk boil. Add the cornstarch mixture and simmer for 2 minutes until it thickens.
Reduce heat to low, add the cheeses, little by little and stir until cheese is completely melted. Add the reserved macaroni and vegetables, mix well.
Add salt and pepper to taste.

Cook for about 5-8 minutes, stirring constantly, until mixture is hot and the pasta and vegetables are well coated with the cheese sauce.
Pour into a serving dish and sprinkle with grilled sesame seeds, if desired.

Bon appétit!