Posted by: Deana | April 5, 2012

Mac Cheese with Vegetables

This is another recipe from the petit appetit cookbook.  A doesn’t like broccoli by itself yet, we’re still working on that, but he’ll usually eat it in this Mac-n-Cheese.  This is a great recipe to make ahead of time and pop in the over right before dinner, or double and put half in the freezer.

Mac Cheese with Vegetables

  • 8 oz. elbow macaroni
  • 1½ c. organic broccoli and/or cauliflower florets, cut into equal-size pieces
  • 1 c. organic whole milk
  • 3 c. (¾ lb.) shredded sharp white cheddar cheese (I use raw cheddar, so it’s not very sharp)
  • salt, to taste
  • ¼ tes. freshly ground black pepper
  • 3 T freshly grated Parmesan cheese (I don’t always put this on)

Preheat oven to 350º.  Bring a pot of water to a boil over high heat.  Turn heat to medium and add macaroni and vegetables.  Simmer until macaroni is tender and vegetables are cooked, but not mushy, 7 to 10 minutes.  Drain water from pasta and vegetables and return to cooking pot.

In a small saucepan, heat milk over low heat until hot.  Add cheddar cheese and hot milk to vegetables and macaroni and toss.  Season with salt and pepper.  Pour mixture into an 8-inch square glass or ceramic baking dish.  Sprinkle Parmesan cheese over top and bake for 15 minutes, or until bubbling.  If it was made ahead of time and put in the oven from the fridge, bake time may be longer.  Allow to sit for 5-10 minutes before serving.

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