Monday, January 30, 2012

Veggie Mac & Cheese

Mac & Cheese is the ultimate comfort food.  This version is lightened up, but still creamy and hits the spot.  One of Jason's favorites - he requests this for dinner at least once a month.  It's a great way to sneak veggies in too!

Veggie Mac & Cheese
6 servings
8 oz whole grain or veggie small-cut pasta
1 small head of broccoli, chopped
1 roma tomato, diced
2 cups skim milk
3 tbsp unbleached flour
1 tsp Dijon mustard
8 oz low-fat cheddar cheese, shredded (I use Cabot)
1/4 cup grated parmesan cheese
Dash of Cayenne pepper
Salt and Pepper to taste

1.  Preheat oven to 350°.  Spray an 8x8 glass baking dish with cooking spray and set aside.  Cook pasta according to directions, cooking slightly less than the box suggests.  Add broccoli to pasta for the last 2 minutes of cooking.  Drain and set aside.

2.  In a large pot, whisk together the milk, flour, mustard, cayenne, salt and pepper over medium heat until smooth.  Whisk occasionally until mixture thickens and begins to bubble.  Once thickened, turn off the heat and add in cheddar cheese, mixing until cheese is melted.
3.  To the melted cheese mixture, add the cooked noodles and broccoli and the diced tomato.  Combine the mac and cheese and transfer to the prepared baking dish.  Top with grated parmesan and bake, uncovered, for 20-25 minutes, until heated through and parmesan cheese is melted.  Allow to cool for 5-10 minutes before serving.

Redmond approves!

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