VEGGIE MAC & CHEESE

Ingredients

• 1-2 tbsp           Olive Oil

• 1 large             Red Bell Pepper, diced

• 2 cups              Seasonal Mushrooms, sliced

• 1 small             Head of Broccoli, florets removed & blanched in   boiling water

• 2 tsp                Thyme, minced

• 3-4 tbsp           Butter

• 3 ½ tbsp          All-Purpose Flour

• 4 cups              Milk

• 1 ¼ cups          Cheese of Choice, shredded

• 1 lb                  Penne Pasta

• ¼ cup              Parsley, minced

• to taste            Salt & Pepper

Equipment

• Chef’s knife

• Large saucepan

• Large oven proof skillet

• Large pot

• Grater

• Spatula

• Strainer

Direction

1. Preheat the oven to 375-400°.

2. Heat the oil in a large sauté pan over medium to med-high heat. Add in the bell pepper & mushrooms, turn heat to high, & sauté for about 2-3 minutes.

3. Add in the broccoli & continue to sauté for another 2-3 minutes. Stir in the thyme & season with salt & pepper.

4. Melt the butter in a large sauce pan over med-high heat & stir in the flour. Cook for a few minutes until the flour is golden. Stir in the milk, return heat to high, bring to a simmer & cook (while stirring) until the sauce starts to thicken.

5. Reduce heat to low & stir in the cheese until is melted & well blended. Remove from the heat & season with salt & pepper.

6. Cook the pasta in salted boiling water until done to your liking. Strain & stir into the sauce until well blended. Stir in the veggies & adjust the seasoning with salt & pepper. Sprinkle with parsley & serve.