Winter Citrus Salad
Bright citrus, crisp fennel, nutty farro, and a honey-tarragon dressing. A little sunshine on a plate.
Lunch · Vegetarian
Mac and Cheese with Vegetables
Mac and Cheese with Vegetables. Made with orecchiette, mozzarella and carrots. Get ingredient amounts and step-by-step instructions.
25 mins4 servings
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Ingredients at original yield
- 1 box orecchiette
- 1 ½ tablespoons butter
- 1 tablespoon flour
- 2 cups shredded cheese (cheddar, Mozzarella, Monterey Jack, Gruyere, Edam are all good options)
- 2 cups milk
- 2 peppers
- 2 medium bulb onions
- 2 carrots
- 5 celery ribs
- ⅓ bunch kale
- 1 clove garlic
How to make Mac and Cheese with Vegetables
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- 01
Get a saute pan on med heat with some butter
- 02
Chop the veg into equal sizes
- 03
A note about the kale – remove the rib and chop into small pieces so they cook quickly, I add it to the pasta water and aim to cook for 5-8 min
- 04
Add them to the pan and salt – peppers take a while to cook so its best to get them on quickly
- 05
Continue to saute on Med heat – be careful not to burn. Your goal should be to start to carmelize the veg, but not burn.
- 06
Get the water on – there’s all this about salting the water but I don’t. Drop the orechiette and let it cook.
- 07
Cheese sauce time
- 08
Melt 2 tbsp unsalted butter in a pot – add 2 tbsp flour and whisk (its called a roux) – cook for a few min add about 2 cups milk, increase the heat until the sauce thickens – add all the cheese – EXCEPT leave a little out for a stringy cheese effect
- 09
By the time the sauce and peppers are cooked the pasta should be done – this takes practice but it can be done I promise. I can bang this out in 20 min.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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