Vegetable Mac & Cheese

Makes 6-8

Katy

This version of mac ’n’ cheese goes easy on the cheese and is lightened by the addition of vegetables.

ingredients

2-3 teaspoons olive oil
1 cup finely chopped yellow onion
1 teaspoon minced garlic
2 tablespoons unsalted butter
4 ounces mushrooms, cleaned and quartered or sliced
1 cup other vegetable like thin asparagus spears or carrots, cut the same size as the mushrooms
Kosher salt and pepper
6 ounces zucchini or summer squash, small dice
The Sauce
2 1/2 tablespoons butter
3 tablespoons flour
2 cups whole milk, slightly warm + more as needed (see Note)
3/4 teaspoon kosher salt
1/4 teaspoon pepper
4 ounces grated Gruyere or white cheddar or mix of both
8 ounces small pasta like penne rigate, elbows or shells
1/4 cup panko breadcrumbs (optional)
Chopped parsley (optional)

directions

1
Preheat oven to 375°.
2
Heat the oil in a large skillet over medium heat. When the oil is hot, add the onions and garlic. Cook until onions start to become translucent; remove to a bowl and set aside. Add the butter and mushrooms and asparagus to the skillet, season with salt and pepper. Cook a bit before adding squash (the size and density of each vegetable will determine the time it takes to cook); stir occasionally. Remove vegetable mixture when it is slightly al dente and add to the bowl with the onions.
3
To prepare the sauce: In a small saucepan, cook the butter and flour together over medium-low heat until it becomes grainy, about 2 minutes. Slowly whisk in the milk, simmering to thicken. Season with salt and pepper. Stir in the grated cheeses and keep warm.
4
Meanwhile, cook the pasta in well-salted water until al dente. Drain and put into a large warmed bowl. Stir vegetables into the sauce then fold sauce into the pasta.
5
Coat a 2 1/2-quart casserole with cooking spray, oil or butter. Spoon pasta and sauce into the casserole; add a little more milk if needed, for more moisture. Top with panko, if using, and bake until warmed through, about 15-20 minutes. Finish by browning under the broiler, if desired, about 15-20 seconds.
6
Alternatively, combine the pasta and sauce in a large pot and finish warming on the stove. Top with optional garnish of chopped parsley.
7
Note: Lighten this dish even more by substituting vegetable broth for up to 1 cup of the milk. The casserole can be prepared ahead and refrigerated, but up to 1/2 cup more milk or broth should stirred in before refrigerating. It will also take longer to heat through, so check at 30 minutes and every 5 or 10 minutes thereafter.