Veggies 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
Method
- Preheat the oven to 375-400°.
- 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.
- Add in the broccoli & continue to sauté for another 2-3 minutes. Stir in the thyme & season with salt & pepper.
- 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.
- Reduce heat to low & stir in the cheese until is melted & well blended. Remove from the heat & season with salt & pepper.
- 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.
Notes
Equipment
• Chef’s knife
• Large saucepan
• Large oven proof skillet
• Large pot
• Grater
• Spatula
• Strainer
• Chef’s knife
• Large saucepan
• Large oven proof skillet
• Large pot
• Grater
• Spatula
• Strainer
