Stovetop Mac and Cheese

(from castro15’s recipe box)

Peas+Lemon Zest+Fontina+Basil
Dijon+Cheddar+Salami
Broccoli Rabe+Pesto+Gruyere+Breadcrumbs
Roasted Garlic+Goat Cheese+Hazelnuts
Butternut squash+Rosemary+Gouda+Chives

Categories: Pasta

Ingredients

  • Vegetables:
  • 4 cups chopped dark leafy greens
  • 2 cups diced beets, broccoli, carrots, cauliflower, winter squash
  • 2 cups peas, fresh or frozen
  • 8 oz. elbow noodles
  • 3 tbsp. all-purpose flour
  • 1 tbsp. Flavor boost
  • 1/2 tsp salt and pepper
  • 1/4 cup milk
  • Flavor Boost:
  • Mashed roasted garlic
  • Dried herbs, such as rosemary
  • Lemon zest
  • Dijon
  • Pesto
  • Harissa
  • Tomato paste
  • minced capers
  • Sauce:
  • 1 1/2 cups milk
  • 1 1/3 cups shredded or crumbled Cheese
  • 2 oz. cream cheese
  • 2 tsp white wine vinegar
  • Cheese:
  • Crumbled goat cheese
  • Shredded cheddar, fontina, Gouda or Gruyere
  • 1/4 cup Topper
  • Topper:
  • Diced salami
  • Chopped fresh herbs
  • Toasted breadcrumbs or nuts

Directions

  1. Cook veggies and noodles as directed in a large saucepan of boiling water. Drain

  2. Whisk flour, Flavor Boost and salt and pepper with milk.

  3. Heat milk in the saucepan over medium-high heat until just simmering. Add the flour mixture and reduce heat to medium-low. Cook, whisking constantly, until thickened, 1-2 minutes. Remove from heat and whisk in Cheese, cream cheese and vinegar until the cream cheese is melted. Stir the pasta and veggies into the sauce.

  4. Sprinkle with Topper for a final finish.

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