Mac & Cheese


The original recipe title was “spicy mac & cheese” but since I was making this for a 20-month old I left out the cayenne and the jalapenos.  Still very tasty though!  I also added some roasted veggies because I like my mac & cheese with roasted veggies.  I’m still going to count it as having made this from the book because I followed the recipe’s directions regarding the types and proportion of cheeses.  Also the cumin and coriander in the sauce, which was a nice touch that I think I’ll keep.

The veggies were just a couple of zucchini and red peppers and a chopped onion tossed with S&P/EVOO in a hot oven for about half an hour while the pasta cooked.

The cheese sauce:

  • 3 tbsp butter
  • 1/4 cup AP flour
  • 1 tsp each ground cumin & coriander
  • 4 cloves garlic, minced
  • salt, pepper
  • 2 cups milk
  • 1 28-oz can diced tomatoes
  • 1/2 cup each shredded mozzarella, Jarlsberg, and cheddar

Melt the butter in a saucepan, add spices.  Add garlic.  Add the flour to make a roux, cook a few minutes without browning. Whisk in milk.  Add entire can of tomatoes w/ juices.  Simmer 15 minutes, then take off heat and add cheeses.

Mix together with 1 lb cooked short tubular pasta (penne, shells, etc) and veggies, pour into prepared casserole dish.  Top with a mixture of 1/2 cup grated parmesan and 1/2 cup bread crumbs.  Bake at 350 until golden browned and bubbly.

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Dylan Report: This was instantly declared to be “yummy” and he even ate all of the zucchini and tomatoes.  Score!

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