Text 40593, 95 rader
Skriven 2010-08-01 21:01:00 av Dave Drum (43378.cooking)
Ärende: SF Gate 047
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegetable Mac & Cheese
 Categories: Pasta, Cheese, Classic
      Yield: 7 servings
 
      3 ts Oil
      1 c  Fine chopped yellow onion
      1 ts Minced garlic
      2 tb Unsalted butter
      4 oz Mushrooms; cleaned,
           - quartered or sliced
      1 c  Other vegetable like thin
           - asparagus spears/carrots,
           - cut the same size as the
           - mushrooms
           Kosher salt and pepper
      6 oz Zucchini; small dice

MMMMM---------------------------SAUCE--------------------------------
  2 1/2 tb Butter
      3 tb Flour
      2 c  Whole milk; slightly warm +
           - more as needed *
    3/4 ts Kosher salt
    1/4 ts Pepper
      4 oz Grated Gruyere or white
           - cheddar or mix of both
      8 oz Small pasta like penne
           - rigate, elbows or shells
    1/4 c  Panko breadcrumbs (opt)
           Chopped parsley (opt)
 
  Preheat oven to 375°.
  
  Heat the oil in a large skillet over medium heat. When the
  oil is hot, add the onions and garlic. Cook until onions
  start to become translucent; remove to a bowl and set aside.
  Add the butter and mushrooms and asparagus to the skillet,
  season with salt and pepper. Cook a bit before adding
  squash (the size and density of each vegetable will
  determine the time it takes to cook); stir occasionally.
  Remove vegetable mixture when it is slightly al dente and
  add to the bowl with the onions.
  
  To prepare the sauce: In a small saucepan, cook the butter
  and flour together over medium-low heat until it becomes
  grainy, about 2 minutes. Slowly whisk in the milk, simmering
  to thicken. Season with salt and pepper. Stir in the grated
  cheeses and keep warm.
  
  Meanwhile, cook the pasta in well-salted water until al
  dente. Drain and put into a large warmed bowl. Stir veggies
  into the sauce then fold sauce into the pasta.
  
  Coat a 2 1/2-quart casserole with cooking spray, oil or
  butter. Spoon pasta and sauce into the casserole; add a
  little more milk if needed, for more moisture. Top with
  panko, if using, and bake until warmed through, about 15-20
  minutes. Finish by browning under the broiler, if desired,
  about 15-20 seconds.
  
  Alternatively, combine the pasta and sauce in a large pot
  and finish warming on the stove. Top with optional garnish
  of chopped parsley.
  
  * Note: Lighten this dish even more by substituting veggie
  broth for up to 1 cup of the milk. The casserole can be
  prepared ahead and refrigerated, but up to 1/2 cup more
  milk or broth should stirred in before refrigerating. It
  will also take longer to heat through, so check at 30 min
  and every 5 or 10 minutes thereafter.
  
  Serves 6-8
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 08 March 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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