Veggie Mac and Cheese
photo by Thesylviacenter
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
1 Bowl
- Serves:
- 8
ingredients
- 1 lb dry pasta, bowtie, elbows or 1 lb other small shell pasta
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 lb cauliflower, and finely diced or broccoli floret, finely diced
- 1 bunch kale, chopped
- 2 garlic cloves, minced
- red pepper flakes, to taste
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1⁄2 cups milk
- 3 tablespoons mixed herbs, finely chopped (optional)
- 3⁄4 cup finely grated parmesan cheese or 3/4 cup aged pecorino romano cheese, divided
- 1 cup grated cheddar cheese
- 1 pinch salt and pepper
directions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 1 to 2 minutes before perfect doneness. Drain and set aside. Reserve 1 cup of pasta water for cheese sauce.
- Heat a large skillet to medium-high heat. Once hot, add olive oil.
- Add onion and cook until translucent, about 2 minutes.
- Add garlic and all other vegetables and season with salt and pepper flakes. Sauté until tender.
- When vegetables are tender, transfer to a bowl and set aside.
- To make the cheese sauce, heat a medium-large pot over medium heat. Add butter. Once completely melted, add flour and whisk quickly until the mixture is shiny and resembles a paste.
- Add milk, a very small splash at a time, whisking constantly. Let mixture simmer for 2 minutes, stirring frequently.
- Add cheese, one quarter cup at a time. Be sure to combine each quarter cup completely before adding the next. If the sauce is too thick, add some reserved pasta water to loosen it. Remove pan from heat and stir all of mixed herbs. Adjust seasoning to taste.
- Off the heat, add drained pasta and the vegetable mixture, stir to combine. Serve hot.
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