Another day of my pasta adventure. The last time I made Mac & Cheese with skim milk and soy cheese, the flavor and texture wasn't there. Hopefully this will turn out better. Sounds like a lot of carbohydrates for the week already, but everything is good in moderation. Let's hope this turns out yummy!!!!
Mac & Cheese w/ Broccolini
Serving: Approx. 8
Ingredients
12 oz - Whole Wheat Elbow Pasta, follow package instruction and reduce 2-3 minute cooking time
1 bundle (5 oz) - broccolini, chopped and blanched in hot water for 45 -60 sec
Cheese Sauce
1 3/4 Cup - Milk, can use non-fat but will have a lighter taste (I used skim milk)
3/4 Cup - Heavy Cream, can use half & half as substitution
1/4 Cup - Flour
2 tsp - Dijon Mustard
3/4 tsp - salt
1/4 tsp - white pepper, because of color and bolder flavor
2 1/4 Cup - 3 Cheese, light
1/4 Cup -Parmigiano Reggiano
Crumb Topping
4 Tbsp - Panko breadcrumb
3/4 tsp - Paprika
1/4 tsp - Salt
2-3 tsp - Olive Oil, drizzle on top
Procedure
1. Pre-heat oven to 400F, coat the baking dish with butter. Prepare elbow pasta as instructed by package but reduce 2-3 minutes of cooking time because we will baking it later and cooking the pasta through will make the pasta too soft.
2. Blanch the broccolini with the same pasta water used with the remaining 1 minute. Broccolini should be crisp and tendor. Drain pasta and broccolini and return to pot.
3. Prepare cheese sauce: Heat milk in a medium saucepan over medium heat, stirring often until hot, set aside.
4. Whisk together the heavy cream, flour mustard, salt, and white pepper in a medium bowl until completely smooth. Whisk this mixture into the steaming milk and bring to a simmer whisking until smooth and thickened. Remove from the heat and stir in the cheese.
5. Stir in the cheese sauce into the pasta and transfer to the prepared baking dish.
6. Stir together the breadcrumb, paprika, salt, garlic powder and sprinkle the crumbs over the pasta. Drizzle the olive oil above crumb topping and bake until the pasta is bubbling and the topping is golden 15 - 20 minutes.
OMG, DELICIOUS!!!
Mac & Cheese w/ Broccolini
Serving: Approx. 8
Ingredients
12 oz - Whole Wheat Elbow Pasta, follow package instruction and reduce 2-3 minute cooking time
1 bundle (5 oz) - broccolini, chopped and blanched in hot water for 45 -60 sec
Cheese Sauce
1 3/4 Cup - Milk, can use non-fat but will have a lighter taste (I used skim milk)
3/4 Cup - Heavy Cream, can use half & half as substitution
1/4 Cup - Flour
2 tsp - Dijon Mustard
3/4 tsp - salt
1/4 tsp - white pepper, because of color and bolder flavor
2 1/4 Cup - 3 Cheese, light
1/4 Cup -Parmigiano Reggiano
Crumb Topping
4 Tbsp - Panko breadcrumb
3/4 tsp - Paprika
1/4 tsp - Salt
2-3 tsp - Olive Oil, drizzle on top
Procedure
1. Pre-heat oven to 400F, coat the baking dish with butter. Prepare elbow pasta as instructed by package but reduce 2-3 minutes of cooking time because we will baking it later and cooking the pasta through will make the pasta too soft.
2. Blanch the broccolini with the same pasta water used with the remaining 1 minute. Broccolini should be crisp and tendor. Drain pasta and broccolini and return to pot.
3. Prepare cheese sauce: Heat milk in a medium saucepan over medium heat, stirring often until hot, set aside.
4. Whisk together the heavy cream, flour mustard, salt, and white pepper in a medium bowl until completely smooth. Whisk this mixture into the steaming milk and bring to a simmer whisking until smooth and thickened. Remove from the heat and stir in the cheese.
5. Stir in the cheese sauce into the pasta and transfer to the prepared baking dish.
6. Stir together the breadcrumb, paprika, salt, garlic powder and sprinkle the crumbs over the pasta. Drizzle the olive oil above crumb topping and bake until the pasta is bubbling and the topping is golden 15 - 20 minutes.
OMG, DELICIOUS!!!
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