Top Review by TreeSquirrel

Yummy and cheesy! I used Velveeta instead of cheddar, green onion instead of white onion and cornstarch instead of flour. Next time I make this I'm using zucchini, broccoli and cauliflower! This is a versatile pasta that can be adjusted to suit your taste buds!

Ingredients Nutrition


  1. Cook pasta according to package directions. Drain.
  2. Meanwhile, in large saucepan over medium heat melt butter. Saute carrots in butter 3 minutes.
  3. Add garlic, onion, zucchini and mushrooms. Cook until tender.
  4. Stir in flour. Gradually stir in milk, whisking until smooth.
  5. Cook, stirring constantly, until mixture boils and thickens.
  6. Remove from heat. Stir in Cheddar cheese, dry mustard, salt and pepper to taste. Stir in cooked pasta.
  7. Serve immediately.

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