Veggie Mac ‘n Cheese

I know…it’s been a million years. Get used to it. Two and a half weeks from the wedding, I’m surprised I’m posting at all! But, busy though we are, we still gotta eat…and I can only do so much wedding work before I HAVE to do something else for awhile. I actually made this recipe several nights ago and am just getting around to posting it now. It’s a different way to do mac and cheese than anything I’ve tried in the past…for starters, there’s NO butter! Weird, right? But it still turns out tasty.

veggie mac n cheese

Veggie Mac ‘n Cheese

(adapted from The Comfort of Cooking)

Ingredients

  • 1 cup small broccoli florets
  • 1/2 red pepper, diced
  • 10 baby carrots, diced
  • 2 cups whole wheat pasta (elbows, penne, rotini)
  • 1/4 cup olive oil
  • 1 garlic clove, minced
  • 3 to 4 tbsp flour
  • 1 1/2 cups milk
  • 2 cups shredded cheddar cheese
  • 1/2 tsp crushed red pepper flakes
  • salt & pepper to taste
  • 2 tbsp panko breadcrumbs (I just had regular, which was fine)

Directions

Preheat oven to 400 degrees. Boil a pot of salted water and cook pasta according to package directions.

Arrange a sheet of aluminum foil on a baking tray and coat with cooking spray. Toss your chopped vegetables with a little bit of olive oil (this isn’t the 1/4 cup, that comes in a bit) and salt and pepper. Pour onto the baking sheet in a single layer and cook for about 20 minutes. Remove and set aside.

Heat the 1/4 cup of oil in a large skillet over medium heat. Add minced garlic and cook until softened. Whisk in the flour and cook 1 minute; then whisk in the milk slowly as it starts to thicken. (Start out with 3 tbsp of flour and add another tbsp if the sauce doesn’t become thick enough.) Remove skillet from heat and add shredded cheese, stirring until melted into the sauce. Add cooked pasta, the roasted vegetables, and crushed red pepper; toss it all together really well.

Pour the whole thing into a casserole dish and sprinkle the breadcrumbs over the top. Put the dish in the oven for just a few minutes until the breadcrumbs have started to brown.

Notes

Yummy, huh? V liked this a lot, which I didn’t really expect. The sauce was perfectly cheesy, but not in a super processed-cheesy way like the blue Kraft box (which I still love, by the way, always will, don’t care).

You may or may not hear from me again until after the wedding, after India…somehow I suspect you’ll manage. Happy summer!

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