Cheesy Macaroni With Sautéed Vegetables

Ingredients

• 2 quarts salted water
• 1 small piece butter
• ¾ lb macaroni
• Grated cheese
• 12 Brussels sprouts or 1 cabbage
• 6 large asparagus spears, cut into pieces
• 1 carrot, sliced thin
• 12 small onions
• Some turnips
• 6 mushrooms
• Butter
• Salt and pepper
• Sugar (optional)

Method

1. 1 Bring 2 quarts salted water with a small piece of butter to a boil. Add ¾ lb macaroni and boil for 5 minutes, then drain in a colander.
2. 2 Return macaroni to new boiling water with butter and cook on low heat. Drain again.
3. 3 Prepare vegetables: Sauté carrots, onions, and turnips in butter until half-cooked. Add cabbage or Brussels sprouts, water, and more butter; boil 10 minutes. Add mushrooms and asparagus, seasoning with salt, pepper, and optional sugar.
4. 4 Layer macaroni on a plate, cover with grated cheese and the cooked vegetable mixture.
5. 5 Moisten macaroni with reserved cooking water and keep on low fire for 10 more minutes.