🌎 The World Cookbook

2 cups whole wheat elbow macaroni
Sauce:
1 1/2 chicken bouillon cubes
1/4 cup boiling water
2 tablespoons Corn Starch
1-3/4 cups skim milk
1 tablespoon dried Minced Onion
1/4 teaspoon Garlic Powder
1/8 teaspoon Black Pepper
1/8 teaspoon Cayenne Pepper
1-3/4 cups (7 ounces) shredded sharp 2% milk cheddar cheese
1 cup fresh broccoli florets
1 cup baby carrots
1 tablespoon chopped parsley

Preheat oven to 350°F. Cook the macaroni per the package directions. Dissolve the chicken bouillon cubes in boiling water; set aside. On medium to low heat, add milk in an oven-safe skillet, follow by Argo® Corn Starch. Stir well. Add the dissolved bouillon cubes, onion, garlic powder, black pepper and cayenne pepper. Stirring constantly, bring to a simmer. Remove from heat and gradually stir in the cheese until melted. Add the cooked pasta, broccoli and carrots. Stir until well combined. Transfer the skillet to the oven and bake for 20 minutes or until slightly browned and bubbly. Remove from the oven, top with parsley and serve immediately.