Here on our At Home with GCH blog, Mondays are always focused on healthy but oh-so-yummy! recipes. This week we are going to bake a yummy mac and cheese that is loaded with veggies, and low on the calories by reducing the amount of cheese.
Mac and Cheese. C’mon, who does not like Mac and Cheese? I read a poll, and Mac and Cheese was voted overwhelmingly as ‘favorite comfort food!’ Now I am hoping that your favorite version does NOT come out of a blue box 😉 but, if it does, perhaps you might consider my recipe and see if it does not convince you to try it instead of the blue box version in the future. 🙂
This version of Mac & Cheese has lots of veggies snuck in there. Some of the pasta is made with pureed carrots and tomatoes, and there is butternut squash throughout the cheese sauce. I love this because it makes the cheese sauce even more colorful (ORANGE) causing the eaters to ‘think’ it is more cheesy! Also, there is only 6-ounces of shredded cheese in the whole dish which helps to keep this recipe in our ‘healthy-but-oh-so-yummy!’ category.
Have you ever made a white, or bechamel, sauce? Well, today you will! It is very easy, and a great technique to add to your repertoire! In a future post, I will share some recipes that need a white sauce, and by then you will be a pro at making it!
The following recipe makes an abundantly filled 9×13 pan…enough to feed 6-8 hungry folks, )or, if you have a husband who LOVES leftovers like mine does, lunch for 2-3 days.) This recipe is easily doubled, and I always make a double batch. A menu suggestion: Mac & Cheese, steamed broccoli, grilled ham steak. A big, delicious salad is often our only accompaniment.
Macaroni:
1#box small macaroni (shells, penne)
12oz box veggie pasta (i used penne made with carrots and tomato) *
Cheese Sauce:
1/2 small onion, diced
2T butter
2T flour
1c 2 percent milk
1c chicken or vegetable broth
2 (10-ounce) packages frozen pureed winter squash, thawed
1/2c part-skim ricotta cheese
4oz sharp Cheddar, shredded (about 1+1/3c)
2oz Monterey jack cheese, shredded (about 2/3c)
1tsp salt, 1 tsp fresh ground pepper
1tsp ground (dry) mustard
Topping:
2 slices stale bread, crumbled into fine crumbs
2T freshly grated Parmesan cheese
1tsp olive oil
Preheat your oven to 375. Coat a 9 by 13-inch baking pan with a small amount of butter. Bring a large pot of water to a boil; add 1 tsp of salt and the macaroni; cook according to package directions. Drain in a colander and place back into the cooled pot (this is where you will mix the macaroni and all that cheesy goodness together!)
Meanwhile, over medium heat, melt the butter in a medium saucepan, adding the diced onion. cook ‘til the onion is soft and translucent, approximately 5 minutes. Then sprinkle the flour over the cooked onion and, using a whisk, stir constantly for one minute. Adjust the heat to very low, and cook for 2-3 minutes to get the starchy taste out of the mixture. Do not let the mixture brown. Increase the heat back to medium and immediately slowly pour in 1/4 cup or so of milk while whisking briskly. Just keep stirring! As this is absorbed, continue to slowly add the balance of the milk in a steady stream, followed by the broth; stirring constantly as the liquid becomes absorbed. This will take about 3 minutes. Adjust the heat lower again and let this mixture simmer slowly for another 5 minutes, stirring occasionally. (You have now made a white, or bechamel, sauce; congratulations!!!) At this point, add in the thawed butternut squash, stirring ‘til it is incorporated, allowing the mixture to come back to a simmer. Remove the saucepan from the heat. Stir in the ricotta, and the other cheeses, along with the ground mustard, and salt & pepper. Carefully taste (it’s hot!) the cheese sauce, adjusting for seasoning.
Pour cheese mixture over the macaroni in the large pot and stir gently to combine. Transfer the macaroni and cheese to the 9×13 baking dish and bake for 20 minutes. Remove from oven. Adjust the top rack in the oven to a higher position, and turn the broiler on. Combine bread crumbs, parmesan cheese and oil in a small bowl. Mix with your fingers; get a little messy! Then sprinkle over the top of the cooked mac and cheese. Carefully place the baking dish back in the oven and broil for 3 minutes. Keep your eye on it; you want the breadcrumbs to brown but not burn and for some of the macaroni to get just a little crispy (my husband loves that part!). Again, carefully remove from the oven…and you are ready to serve!
*Here is a link to the type of veggie macaroni I used. Check it out!
http://barilla.com/content/prodottobarilla/veggie-penne-freshly-pureed-tomatoes-and-carrots
God loves you! ♥ (Don’t ever forget that!)
♥ coleen
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If you would like to send a personal message to Coleen, in regards to this blog, please email her at: Coleen@girlfriendscoffeehour.com.
