VEGGIE LOVERS' STOVETOP MAC & CHEESE
Do you love cheese-smothered veggies? And do you dig mac and cheese? Then this creamy, cheesy, veggie-packed mac and cheese recipe is for you. Broccoli, cauliflower, peas, and carrots join up with whole-wheat pasta plus three cheeses for comfort food with a veg-heavy twist. Recipe by Gina Matsoukas of Running to the Kitchen.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 16
Steps:
- Steam the veggies. Fill a large pot with about 1 inch of water. Set a vegetable steamer inside and set over high heat. Place the veggies on the steamer. (If you don't have a vegetable steamer, just place the vegetables directly in the water). Cook, covered, until the vegetables are lightly tender, 2-3 minutes. Remove from heat and drain in a colander. Set aside. You can also steam the veggies in the microwave by adding them to a microwave-safe bowl along with about 1/4 cup of water. Top with a microwave-safe plate and cook on high for about 3 minutes, until the veggies are tender. Be careful when removing the plate - lots of steam will escape!
- Make the mac and cheese. (Note: Have all of your cheeses grated and ready at this point!) Place the milk, pasta and seasonings in a medium stock pot (you'll want a pot with high sides because you'll be adding everything to this pot later) over medium-low heat.
- Stirring often so pasta doesn't stick, cook until pasta is al dente (time will vary by brand/shape) and milk starts to thicken.
- Remove the pot from heat. Slowly sprinkle in the grated cheese, stirring constantly, until melted.
- Add the vegetables and stir gently until everything is well combined and coated in the milk and cheese sauce. Season to taste with more salt and pepper, if desired.
- Serve. Spoon into bowls and top with a sprinkling of breadcrumbs and/or red pepper flakes.
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