Shells and Vegetable Casserole

Ingredients:
2 cups small whole grain pasta shells (uncooked)
¼ cup of butter
¼ cup unbleached flour
2 cups organic milk
2 cups shredded organic sharp Cheddar cheese
1 package organic frozen mixed vegetables (thawed)
Sea salt and pepper

Directions:
1. Heat the oven to 350 degrees.
2. Cook the pasta according to the package directions. Once done, drain.
3. As you wait for the pasta, melt the butter in a medium saucepan and blend in the flour.
4. Add the milk and cook – stirring constantly over medium heat until the mixture boils.
5. Boil the ingredients and stir for 1 minute.
6. Add 1 ½ cups of cheese, stirring into the mixture until melted and all is smooth.
7. Remove the ingredients from the heat.
8. Stir in the vegetables and pasta.
9. Add salt and pepper, to taste.
10. Spoon the ingredients into a buttered 2-quart casserole dish.
11. Sprinkle the rest of the cheese (1/2 cup) on top of the casserole.
12. Cover the casserole dish and bake for 20 minutes.
13. Remove the cover and bake for 5 minutes (or until the cheese is completely melted and light brown in color).