Peas and carrots mac and cheese

Want to encourage kids to eat more veggies in their diets..im here to help you out. Instead of reaching out a box make this baked mac and cheese for your family will devour and it will keep the weeknight blues during the weekday routine. My mission is to get families to cook and eat together and I am taking a break this week from everything south city eats and cooks due to health reasons but don't worry I'll be back with a fresh off the press article with a complete list of taste of America winner's I have to get permission from wfc before I do that for everything south city and I want to highlight a few winner's. So thank you and thank you for thinking of me

Peas and carrots mac and cheese
1 lb small shell pasta
1/2 onion chopped
2 tbl butter
1 1/2 tbl flour
Pinch nutmeg
Salt and pepper
1 cup whole milk
1/2 cup half and half
2 cups cheddar aged
1 cup frozen peas and carrots
For cracker crumbs
1 sleeve Town house crackers crushed
3 tbl melted butter

Bring water to a boil with lots of salt and cook pasta shells and frozen peas and carrots according to package directions. Drain and place back into pot and cover with lid while you make the cheese sauce . In a small pot melt butter and cook onion in butter until translucent not golden. Stir in nutmeg, salt , pepper and add in flour stir for a minute then slowly add milk and cream and cook stirring occasionally or until thickened and bubbly.  and stir in 1 1/2 cups shredded cheese until melted. Add to cook pasta shells and stir to combine. Pour into the casserole dish In another bowl mix crushed crackers and melted butter and place crumble in top and Bake for 30 minutes at 350 degrees let cool then scoop and enjoy