This is more interesting than the mac and cheese we ate as kids. And it's versatile -- add other vegetables of your choice when sautéing the bell pepper and mushrooms. This dish is best when made just before serving.

8 ounces pasta (such as bow ties or large ribbed macaroni)
3 tablespoons butter
1 tablespoon all-purpose flour
½ cup vegetable or chicken stock
¾ cup milk
½ cup finely shredded cheddar cheese
½ cup freshly grated parmesan cheese
1 cup minced fresh flat-leaf parsley
1 tablespoon minced fresh basil or1 teaspoon dried basil
¼ teaspoon paprika (see Tip)
¼ teaspoon freshly ground pepper, or to taste
Dash of salt, or to taste
2 cups broccoli florets
1 red bell pepper, coarsely chopped
1 cup sliced mushrooms
2 scallions, coarsely chopped

Bring a large pot of salted water to a boil; cook the macaroni according to package instructions or until al dente.

While the macaroni is cooking, melt 2 tablespoons of the butter in a medium saucepan. Remove from the heat; add the flour and stir until smooth. Whisk in the stock and milk, stirring over medium heat until the mixture thickens. Reduce the heat to low; stir in the cheeses and seasonings. Continue stirring until the cheeses melt. Remove from the heat and set aside.

Melt the remaining butter in a large nonstick skillet. Add the remaining ingredients. Cook stirring constantly, until the vegetables are crisp-tender, about 5 minutes. Reduce the heat to low.

When the noodles are done, drain well. Toss with the vegetables. Stir in the cheese sauce. Taste and adjust the seasoning.

Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.