Add spring flavor, color to mac ‘n’ cheese
PITTSBURGH POST-GAZETTE
Peas & Carrots Mac ‘N’ Cheese.
PEAS & CARROTS MAC ‘N’ CHEESE
Macaroni, butter, milk, flour, cheese and more cheese are usually the ingredients associated with mac ’n’ cheese. But how about adding roasted garlic, peas and carrots?
Roasted garlic has a gentle and sweetish flavor when compared with its raw counterpart. All you have to do is to slice the top off a garlic head to expose the cloves inside and wrap the head in foil. Then bake it at 350 degrees for about an hour.
When they’re cool enough, squeeze and smash the softened cloves, and add them to bisques, dips — or a mac ’n’ cheese.
Much as I like the carb bomb to be creamy and cheesy, I also like to add vegetables, which lessens the guilt when I have two or three helpings.
Broccoli florets, diced red pepper and spinach are all team players, but how about giving peas and carrots a chance? If they can show up together in pot pies, chicken noodle soups and curries, why not a a mac ’n’ cheese?
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The pairing also reminds me of that line in “Forrest Gump”: “Me and Jenny goes together like peas and carrots.”
- 2 cups mini penne pasta
- 2 teaspoons salt
- 5 garlic cloves, roasted and smashed
- 1 cup frozen peas, thawed
- 1 cup cubed carrots (about 3 medium carrots)
- 1/4 cup Parmesan cheese, grated
- 1/2 cup Italian-style breadcrumbs
- >> Sauce
- 3 tablespoons butter
- 1/3 cup flour
- 3 cups (1 pint) half-and-half, slightly warmed
- 1/8 teaspoon ground nutmeg
- Salt and pepper, to taste
- 1-1/2 cups cheddar cheese
Heat oven to 350 degrees.
Cook pasta in salted boiling water in a 4- to 5-quart pot until a little less than al dente, stirring once or twice. Drain and set aside.
To make sauce: Melt butter in a heavy saucepan. Add flour and whisk well for about 1 minute. Gradually add half-and-half, whisking constantly. Add nutmeg, salt and pepper.
Bring to boil, stirring until thickened. Add cheese; stir well. Remove from heat.
Add smashed garlic, peas and carrots to sauce. Pour over penne and mix well. Transfer mixture to an 11-by-7-inch baking pan. Top with Parmesan cheese and breadcrumbs.
Bake 20 to 25 minutes, or until golden brown on top. Serves 6.
Nutritional information unavailable.
