Macaroni and Cheese with Vegetables
by Beth Pladson.
Tea and cakes, peas and carrots, Balki and Larry… macaroni and cheese. Some things are just meant to be together. Here’s a twist on the classic dish that is sure to warm your soul on a cold winter’s day! For a lighter version you can use reduced fat cheese. Enjoy this with a cool glass of sauvignon blanc or viognier, if you are so inclined.
Serves: 8-10 in a large (9 x 12) casserole dish
Preheat oven to 375 degrees.
- 1 pound pasta (Note: The amount you ultimately need will also depend on the kind of pasta you use, i.e. rigatoni takes up more space than elbow.)
- 1 tbs extra virgin olive oil to thinly coat pan
- 1 large onion, diced
- 5 garlic cloves, chopped
- 4 cp mushrooms, roughly chopped
- 6 roma tomatoes, diced. Half with seeds, half without
- 1 (16 oz) container light sour cream
- ½ cp light mozzarella, shredded
- ½ cp gruyere, shredded
- ½ cp provolone, shredded
- ½ cp shredded parmesan, divided into ¼ cp (see Topping)
- Salt and pepper to taste
- ½ cp Panko bread crumbs, or any kind of smashed up croutons
- ½ cp shredded parmesan cheese
In a large pot, cook pasta according to package directions. Drain when cooked to el dente.
Meanwhile, thinly coat a large pan with olive oil and sauté onions and garlic on low high heat until the onions are translucent. About 3 minutes. Add mushrooms and cook until most of the liquid has cooked out of the mushrooms. About 7 minutes. Add the tomatoes and cook for another 3 minutes. Turn down heat to low.
Add pasta into the large pan. Add the sour cream and cheese, stirring together until fully mixed.
Transfer to your expectantly waiting casserole dish.
In a small bowl, mix the remaining ½ cup parmesan cheese with the bread crumbs and sprinkle atop the mac and cheese.
Bake for about half an hour or so, until the breadcrumbs are browned.
Remove from oven and let sit for 5 minutes before serving. For a fun twist, serve with some chipotle hot sauce, or a dash of worcestershire sauce Bon appétit!