I love mac and cheese, but sometimes I like it with a bit of a twist. Here’s my latest version, which I must confess is extra good if you serve it with some meatballs, but excellent by itself. And you will feel virtuous because it has lots of veggies.
2 slices wheat bread
1 cup Parmesan cheese
1 cup fontina cheese
1/2 cup Gorgonzola cheese
1/4 cup cheddar cheese
1/2 lb whole wheat penne
1 1/2 cup frozen peas
2 oz fresh baby spinach
2 cups cooked cauliflower florets
2 tsp butter
2 tsp flour
1 1/2 cups heavy cream
Preheat oven to 400.
Begin cooking pasta, you want it done about the time the sauce below is, so make them simultaneously if you can. Just when it reaches doneness, add the vegetables to the pot and cook until they’re hot and the spinach is wilted (about a minute or two).
Mix cheeses in a bowl. Melt butter in a saucepan over medium heat and whisk in flour, cooking for about 30 seconds. Whisk in the cream and turn up to high, bringing to a boil. Reduce heat to medium low and simmer, stirring occassionally, for about 1 minute. Add in 1/4 tsp salt and pepper.
Drain pasta and vegetables and place them on top of the cheeses in the bowl. Pour the cream sauce on top. Cover and let it sit for 3 minutes.
Pour into a greased 13×9 baking dish and cover with breadcrumb mix, pressing it down into the pasta. Bake at 400 for 7 minutes until the breadcrumbs are slightly browned.
I loved this. I am generally not a Gorgonzola fan, but the little bit in this recipe gives it a really interesting tang. This was creamy and cheesy but it had enough veggies in it to make it feel like a meal to me. Oh and if you just happen to have a bag of turkey meatballs already made in your freezer, adding one to your plate makes this supreme.