Veggie Mac and Cheese

"1 lb dried pasta, bowtie, elbows or other small pasta 1 tablespoon olive oil 1 large onion, diced 1 pound cauliflower and/or broccoli florets, finely diced 1 bunch kale, chopped 2 cloves garlic, minced Red pepper flakes, to taste 3 tablespoons unsalted butter 3 Tablespoons all-purpose flour 1 1/2 cups milk 3 tablespoon mixed herbs, finely chopped (optional) 3/4 cup finely grated parmesan or aged pecorino romano cheese, divided 1 cup grated cheddar cheese Salt and pepper, to taste"
 
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photo by Thesylviacenter photo by Thesylviacenter
photo by Thesylviacenter
Ready In:
40mins
Ingredients:
14
Yields:
1 Bowl
Serves:
8
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ingredients

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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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