I love Mac ‘n Cheese. Well…. really I love the one that my grandma made me when I was a kid. This is not that. Her’s is pretty much a cholesterol-artery-clogging-wealth-of-cheese. This is actually quite light on the cheese and includes some veggies.
- 1 box of Macaroni Pasta
- 1 block of Cheddar Cheese (you can use any variety or combo, but I used New York Sharp Cheddar)
- half a Pepper
- 3 stalks of scallions
- handful of fresh Cilantro
- pinches of Salt and Pepper
- 2 tbsp-ish Butter
- 1 cup Milk (I used whole milk because I live in the country and its what I buy at the farmer’s market. You could probably use anything that’s actually from a cow. I can’t recommend Soy Milk, Almond Milk, Rice Milk, [amazon_link id=”0060245867″ target=”_blank” ]Mouse Milk[/amazon_link].)
- Olive oil to coat a sauce pan.
Cook your macaroni pasta al dente.
Start your oven to bake at 400 degrees (Fahrenheit. We’re in [amazon_link id=”0446583979″ target=”_blank” ]America[/amazon_link] and we’re not trying to melt Iron Ore.)
Get [amazon_link id=”B00004S4TO” target=”_blank” ]a sauce pan[/amazon_link] on medium heat with olive oil and salt. Veggies will be made in this.
While pasta is boiling and your oven is warming up, grate your cheese, dice your peppers, scallions and cilantro. Because the final meal should allow the fork to have equal parts pasta and peppers, make your pepper chops small. And grate enough cheese so you can mix it into the pasta, but also top the [amazon_link id=”B0057SN2YG” target=”_blank” ]casserole dish[/amazon_link] with some cheese.
Now you have pasta already getting al dente. Now put your diced peppers and scallions into the sauce pan with olive oil. Leave this for about 5 minutes so the peppers and scallions are soft and warm.
Now let’s prep the casserole dish so you can bake some awesome Mac n’ Cheese. That means get your butter out and coat the bottom of the pan. It’s like a mold release and will also help to [amazon_link id=”1449609449″ target=”_blank” ]grease your arteries[/amazon_link].
By now your pasta should be al dente. If you don’t know what al dente is, it’s [amazon_link id=”0743550439″ target=”_blank” ]Italian for “almost done”[/amazon_link]. Drain the pasta. Now, put the pasta into a [amazon_link id=”B0057SN2YG” target=”_blank” ]casserole dish[/amazon_link]. Add the milk, butter and veggies. The milk is going to be our liquid to help finish cooking the pasta as well as not completely dry out the veggies. Now add some grated cheese. Not all of it. Stir this around with something like a [amazon_link id=”B000UT7C3O” target=”_blank” ]wooden spoon[/amazon_link] so the pasta has a nice even coating of butter, milk, cheese and veggies. Once you’re happy with the mix, top it with some more grated cheese, like in the pictures.
Pop the casserole dish into the oven for 20 minutes without a cover. Check it at 20 minutes to see how it’s going. You want to see the cheese start to brown on top, but not be completely brown.
Serve with a bit of cilantro and maybe some Parmesan cheese on top and enjoy with some wine!
Tools You’ll Need
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