Mac and Cheese with Vegetables

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AuthorDerek RatcliffeCategory, DifficultyBeginner

Mac and Cheese that was finally approved by my wife. I use this recipe all the time when i have a fridge full of vegetables that need to be eaten and also for Meatless Mondays.

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Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 1 box orecchiette
 1 1/2 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
 1/3 bunch kale
 1 clove garlic
1

Get a saute pan on med heat with some butter

2

Chop the veg into equal sizes

3

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

4

Add them to the pan and salt – peppers take a while to cook so its best to get them on quickly

5

Continue to saute on Med heat – be careful not to burn. Your goal should be to start to carmelize the veg, but not burn.

6

Get the water on – there’s all this about salting the water but I don’t. Drop the orechiette and let it cook.

7
8

Cheese sauce time

9
10

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

11
12

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.

Ingredients

 1 box orecchiette
 1 1/2 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
 1/3 bunch kale
 1 clove garlic

Directions

1

Get a saute pan on med heat with some butter

2

Chop the veg into equal sizes

3

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

4

Add them to the pan and salt – peppers take a while to cook so its best to get them on quickly

5

Continue to saute on Med heat – be careful not to burn. Your goal should be to start to carmelize the veg, but not burn.

6

Get the water on – there’s all this about salting the water but I don’t. Drop the orechiette and let it cook.

7
8

Cheese sauce time

9
10

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

11
12

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.

Mac and Cheese with Vegetables
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