Jun 27 2009
Pasta and Vegetable Gratin (aka Mac ‘n Cheese)
This is one of my go-to recipes – easy, yummy, and oh, so delightful! A mouthful of comfort with every bite…
Ingedients:
1 pkg pasta (rotini, macaroni, ziti, shells)
Vegetables:
- recipe recommended: 1 yellow squash, diced; 1 red bell pepper, diced; 2 scallions, sliced
- Z recommended: cauliflower – the BEST veggie in Mac and cheese EVER! ; pepper of any sort ; a whole bunch o’ scallions ; and any other veggie you enjoy!
1 cup or package of grated cheddar cheese
1 tablespoon unsalted butter (I’ve used salted before, though, too)
1 tablespoon flour
2 1/4 cups milk
1/4 cup grated parmesan cheese
1/7 tsp nutmeg
1/4 tsp dill
black pepper to taste
(And, this being me – any other spice to taste! I like red pepper flakes, myself…)
Cooking instructions:
Dice vegetables first and preheat oven to 400 F.
Make sauce (while also boiling pasta): melt butter in sauce pan over medium heat. Whisk in flour and let bubble, whisking constantly until it turns beige. Whisk in milk and bring to a boil. Remove from heat and then add parmesan, dill, and pepper.
Cook pasta then drain; pour into pan. Stir in vegetables, then sprinkle on cheddar cheese and mix.
Pour sauce over pasta and toss lightly.
Bake for 30 minutes, or until brown on top.
Eat and ENJOY!
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