veggie mac and cheese

1 handful	Asparagus
1 carton	Baby bella mushrooms
1 container	Cherry tomatoes
2 cloves	Garlic, fresh
1/4 tsp	Garlic powder

1 1/2 cups

100% whole wheat elbow macaroni, whole wheat

1	Black pepper, freshly cracked
2 tbsp	Flour, whole wheat white
1/4 tsp	Paprika
1/4 tsp	Pink himalayan or kosher salt

1 tbsp

Olive oil, extra virgin

2 oz	Cheddar cheese
2 oz	Monterey jack cheese
1/2 cup	Parmesan cheese
1 cup	Whole milk

1 cup

Chicken stock homemade or low sodium prefered

INSTRUCTIONS

1. Slice mushrooms, mince garlic, and put them together in a large sauté pan or pot on the stove with the olive oil. Cook over medium-high heat until mushrooms are spongy and garlic is tender.
2. Slice tomatoes and asparagus in half. Add all other ingredients and stir. Bring to a boil, then reduce heat and cover, stirring very frequently so nothing sticks. Cook on low heat for about 15 minutes or until pasta is tender and cheese is melted and nicely incorporated

http://www.3boysunprocessed.com/one-pot-veggie-mac-n-cheese-2/