Health(ier) Veggie Mac & Cheese

Recipe adapted from The Comfort of Cooking.

Tonight we were in the mood for something comforting and cheesy and delicious. But I went to the gym and didn't want to completely waste it. This mac and cheese let me meet in the middle. It's chock full of vegetables, olive oil instead of butter, uses extra sharp cheddar, and has just the tiniest touch of heat to keep things interesting.

Cast of Characters

Start by chopping up your veggies. I used zucchini, red pepper, and broccoli. But you could use whatever you wanted. Yellow squash, carrots, 'shrooms, etc. Toss them onto a lightly greased pan and into a 400 degree oven to roast for about 15 minutes.

While the healthy stuff is roasting, shred your sharp cheddar. You could also buy shredded cheese, but I think that the old fashioned way leads to better results. The cheese incorporates better into the sauce.

Also, get some water boiling. Also, freak out when your phone rings because you can't do that many things at once. Also, learn to multitask.

If you can get more things done at once than me and you want to do more dishes, you can get the oil and garlic started for the roux. Or, you can wait until your pasta is cooked, drained, and waiting in the wings and use that pot.

Heat your olive oil over medium, throw in the minced garlic for about 30 seconds. Then start whisking in the flour. Slowing add milk, all while whisking, and stir until sauce thickens up. Remove from heat and add your shredded cheese. Then toss in red peppers flakes, cayenne, S&P, and any other seasoning you are feeling. Stir in veggies and macaroni.

Right about now, it will look good enough to gobble up. Resist. Transfer into a greased casserole dish and top with some panko. Put under the broiler for about 3 minutes, or until breadcrumbs are starting to brown.

Don't be like me. Watch your broiler.

Serve a heaping portion and enjoy! And remember, veggies negate cheese. No calories were consumed.

Mmm cheesy broccoli! iPhone photos at their finest. 

Ingredients
2 cups penne, macaroni, twirls, spirals... (We used hidden veggie pasta. Whole wheat's healthy, too!)
1 red pepper, diced
1 medium zucchini, cubed
1 head of broccoli, chopped
1/4 cup olive oil
1 clove garlic
3 T. flour
8 oz. shredded cheddar cheese (about one block)
1 cup milk
panko breadcrumbs
1/2 t. crushed red pepper flakes
1/2 t. cayenne pepper
salt and pepper to taste

Preheat oven to 400. Chop veggies and lay on a greased baking sheet. Roast for about 15 minutes. Start boiling water for pasta and shred cheese. When pasta is cooked, drain and rinse with cold water and set to the side. In the same pot you used for pasta, heat olive oil and cook garlic for :30- 1 minute. Sprinkle in flour and whisk in milk. When sauce starts to thicken, remove from heat and mix in cheese. Then seasonings, veggies, and pasta. Drop this mix into a greased casserole dish and top with panko. Put under the broiler for ~3 minutes or until browning on top. Serves 4 as a main dish, 6 as a side.