1 lb. soy semolina elbow macaroni
10 oz. pkg frozen peas and/or corn, thawed
cheese sauce (see below)

CHEESE SAUCE:

3 (2) tbsp. butter
3 (2) tbsp. flour (white)
1 (1) tsp. dry mustard
1/4 tsp. salt (to taste)
Dash of cayenne pepper
1 1/2 (1) c. milk
1 c. shredded Cheddar cheese (Colby or Monterey Jack)
5 drops red pepper sauce

1. Cook pasta according to directions. Mix peas and corn and steam until done. (Don't overcook - stop before peas change bright green color.)

2. Melt butter in heavy bottom saucepan on low heat. Blend flour, dry mustard, salt and pepper. Cook over low heat stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Turn off heat. Stir in cheese and pepper sauce until cheese is melted.

3. Place a serving of noodles on plate. Sprinkle a serving of vegetables over noodles. Pour cheese sauce over vegetables and noodles.