Veggie Mac and Cheese (Kid Pleaser)
- Reviews 1
Ready In: 30 mins
Serves: 4-6
Ingredients
- 1 lb spiral shaped pasta
- 1⁄2 lb center-cut bacon, chopped into 1-inch pieces
- 2 tablespoons extra virgin olive oil, divided (EVOO)
- 1 medium onion, finely chopped
- 2 tablespoons all-purpose flour
- 1⁄2 cup chicken broth
- 2 cups milk
- 2 cups sharp cheddar cheese, shredded and divided (yellow)
- 2 cups jalapeno jack cheese, shredded and divided
- 1 tablespoon spicy mustard
- 1 red bell pepper, chopped
- 2 medium zucchini, sliced into half moons
- 1 (10 ounce) box frozen peas
- 1⁄4 cup parsley, fresh chopped (optional)
- pepper, to taste
- salt, to taste
Directions
- Bring a large pot of water to boil.
- Once water is boiling, add a pinch of salt and cook the pasta until done to ALMOST al dente, about 7 minutes depending on package directions (you want it a little undercooked).
- Preheat broiler and set rack 12 inches from heat.
- As the pasta is cooking, heat a deep, large nonstick skillet over medium-high heat with 1 tablespoon of EVOO and add the bacon.
- Cook the bacon until crispy and golden brown.
- Using a slotted spoon, remove the bacon to a paper towel-lined plate and hold.
- Add another tablespoon EVOO to the skillet, 1 turn of the pan, then add onions,peppers, and zucchini then cook until tender, 4-5 minutes; set aside.
- Sprinkle in flour and cook another minute or two before adding the chicken broth (it should look quite pasty and thick).
- Whisk in milk and bring to a bubble, seasoning with salt and pepper, then stir in the mustard.
- Reduce heat and add 1 1/2 cups of each cheese.
- Stir to melt, 1 minute.
- Adjust seasoning with mustard, salt and pepper, to your taste.
- Drain pasta well.
- Combine pasta, veggies, cheese sauce, bacon and chopped parsley (if desired), then pour into large casserole and top with remaining cheese.
- Transfer to oven at 400 degrees to melt and brown cheese, about 6 minutes, and serve.
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