1/2 lb. lg. elbow macaroni
1 to 1 1/2 lbs. kielbasa, sliced in wedges
1 c. broccoli
1 c. cauliflowerettes
2 tbsp. butter
2 tbsp. flour
1 c. milk
1/4 c. shredded Monterey Jack cheese
1/4 c. grated Parmesan cheese
1 tsp. salt
1 tsp. dry mustard
1 (2 oz.) jar sliced pimento, drained

In large pot, boil 1 quart water. Cook macaroni for 5 minutes. Add kielbasa, broccoli, and cauliflower. Cook for 5 minutes; drain. In saucepan, melt butter; stir in flour. Add milk, cooking until smooth. Add remaining ingredients. Combine macaroni, kielbasa, vegetables, and cheese sauce.