1 (8 oz.) package truRoots® Ancient Grains Organic Elbows
4 cups fresh broccoli and cauliflower florettes
2 cups thinly sliced carrots
1 cup chopped onions
3 tablespoons gluten free flour
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups milk
1 tablespoon Dijon mustard
1 (8 ounce) package shredded sharp cheddar cheese
4 ounces cream cheese, softened and cubed
2/3 cup gluten free panko crumbs
HEAT oven to 400°F. Coat 13 x 9-inch baking dish with 1 tablespoon butter. Cook pasta in large pot of boiling salted water, just until al dente, about 6 to 8 minutes. Remove pasta from water to strainer. Add broccoli, cauliflower and carrots to boiling water. Cook 3 to 5 minutes or until al dente. Drain well.
MELT 4 tablespoons butter in Dutch oven over medium heat. Add onions. Cook until softened. Stir in flour, salt and pepper. Add milk and mustard, stirring occasionally, as mixture bubbles and thickens. Stir in cheddar cheese and cream cheese until well combined. Remove from heat.
ADD macaroni and vegetables. Stir to combine. Turn into prepared baking dish. Melt remaining 2 tablespoons of butter. Combine with panko crumbs in small bowl. Sprinkle over casserole. Bake 24 to 26 minutes or until bubbly and beginning to brown.