Cheese and Vegetable Noodle Medley

Ingredients

• 1/2 pound dry egg noodles
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup diced carrots
• 1/2 cup chopped broccoli
• 1/2 cup frozen peas
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 1/2 cups milk
• 1 cup grated cheddar cheese

Directions

1. Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 3 minutes, stirring occasionally.
3. Add the carrots, broccoli, and peas and cook for an additional 3 minutes. Stir in the thyme, oregano, garlic powder, onion powder, red pepper flakes, and salt.
4. Add the butter to the skillet and melt. Stir in the flour and cook for 1 minute.
5. Add the milk to the skillet and whisk until the sauce is thick and creamy. Stir in the cheese until melted and combined.
6. Drain the noodles and add them to the skillet. Stir until the noodles are coated in the sauce. Serve hot.

Interesting Facts

• This noodle medley is a great way to use up leftover vegetables in your refrigerator.
• You can customize this dish by adding your favorite seasonings and cheeses.
• This dish can be served as a main course or as a side dish.
• Leftovers can be stored in the refrigerator for up to 3 days.