Macaroni and Veggie Casserole

I made this with cauliflower and broccoli to bulk up the macaroni casserole. It's one of those days when I try to make something quick with things in my pantry yet trying to keep it low calorie. This recipe serves 6, about 285 per serving.

• 1 bag frozen broccoli (16 oz.)
• 1 bag frozen cauliflower
• 1 small chopped onion
• 1 tablespoon chopped garlic
• 1 cup shredded carrots
• 2 cups uncooked macaroni
• 1/2 cup shredded cheddar cheese
• 1 cup fat free milk
• 3 cups water
  
• 1 cup flour
• 2 tablespoon margarine
• 1 cup bread crumbs
• 2 tablespoon paprika
• 2 tablespoon dried basil
• Salt and pepper to taste
  

Microwave frozen broccoli and cauliflower on high for 10 minutes. Cook and drain macaroni. Combine broccoli, cauliflower, carrots and macaroni in a casserole dish.

Heat saucepan on medium heat and put in the margarine. Add garlic and onion and saute until onions are translucent. Add in dried basil. Add flour into mixture and stir constantly. Be careful not to burn the flour, stirring constantly. Cook the flour mixture for about 2 minutes. Add water and milk. If the mixture becomes lumpy, use a whisk to smooth it out. Add in shredded cheese and season with salt and pepper to taste.

Pour the sauce mixture on top of the vegetables and pasta. Mix evenly. Sprinkle bread crumbles and paprika on top of the casserole. Bake at 350 °F for 30 minutes.