Stovetop Mac and Cheese
(from castro15’s recipe box)
Peas+Lemon Zest+Fontina+Basil
Dijon+Cheddar+Salami
Broccoli Rabe+Pesto+Gruyere+Breadcrumbs
Roasted Garlic+Goat Cheese+Hazelnuts
Butternut squash+Rosemary+Gouda+Chives
Categories: Pasta
Ingredients
- Vegetables:
- 4 cups chopped dark leafy greens
- 2 cups diced beets, broccoli, carrots, cauliflower, winter squash
- 2 cups peas, fresh or frozen
- 8 oz. elbow noodles
- 3 tbsp. all-purpose flour
- 1 tbsp. Flavor boost
- 1/2 tsp salt and pepper
- 1/4 cup milk
- Flavor Boost:
- Mashed roasted garlic
- Dried herbs, such as rosemary
- Lemon zest
- Dijon
- Pesto
- Harissa
- Tomato paste
- minced capers
- Sauce:
- 1 1/2 cups milk
- 1 1/3 cups shredded or crumbled Cheese
- 2 oz. cream cheese
- 2 tsp white wine vinegar
- Cheese:
- Crumbled goat cheese
- Shredded cheddar, fontina, Gouda or Gruyere
- 1/4 cup Topper
- Topper:
- Diced salami
- Chopped fresh herbs
- Toasted breadcrumbs or nuts
Directions
-
Cook veggies and noodles as directed in a large saucepan of boiling water. Drain
-
Whisk flour, Flavor Boost and salt and pepper with milk.
-
Heat milk in the saucepan over medium-high heat until just simmering. Add the flour mixture and reduce heat to medium-low. Cook, whisking constantly, until thickened, 1-2 minutes. Remove from heat and whisk in Cheese, cream cheese and vinegar until the cream cheese is melted. Stir the pasta and veggies into the sauce.
-
Sprinkle with Topper for a final finish.