Text 2963, 96 rader
Skriven 2010-10-22 16:10:00 av Dave Drum (1:124/311)
Ärende: SF Gate 771
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegetable Mac & Cheese
 Categories: Pasta, Cheese, Vegetables, Dairy, Squash
      Yield: 7 servings
 
      2 ts (to 3) olive 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 & pepper
      6 oz Zucchini or summer squash;
           - sm 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
    1/4 c  Panko breadcrumbs (opt)
           Chopped parsley (opt)
 
  This version of mac 'n' cheese goes easy on the cheese and
  is lightened by the addition of vegetables.
  
  Preheat oven to 375øF.
  
  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
  vegetables 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.
  
  * Lighten this dish even more by substituting vegetable
  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 minutes and
  every 5 or 10 minutes thereafter.
  
  Serves 6-8
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 28 September 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

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

 

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