After having tasted this recipe by my daughter I would have to say that it is by far my absolute favorite mac and cheese recipe ever. It is very light and yet chocked full of flavor and vitamins from the vegetables added. Did I mention, I did not have to cook this incredible dish?! While it is hard to watch our children grow up, it is ever so nice to see them being able to take care of themselves if they need to. Awesome job Autumn!!!
Autumn's Mac and Cheese Bake with Spinach and Broccoli Surprise
1 bunch spinach, washed, dried and chopped
salt and pepper to taste
1 lb.of your favorite gluten-free pasta (she used Tinkyada's Fusilli)
1 bunch broccoli, chopped
3 tbsp. featherlight flour (all purpose flour)
2 1/2 cups whole milk, warmed
nutmag, freshly grated to taste
1 cup provolone, grated
1 cup Asiago, grated
1 cup Parmigianno-Reggianp, grated
Par-cook washed and chopped spinach for about 3 minutes. Place in ice bath to stop further cooking and to lock in the greeness. Drain well, and squeeze spinach free of liquid. Do the same to the broccoli par-cook for three minutes, shock in ice bath, and drain. When both vegetables are completed then place a large pot of water on the stove to boil. Add your pasta and cook until al dente.
Take a saucepan and place on the stove at medium heat and add the butter. When the butter has melted, whisk in the flour and cook for about 1 minute. Add the warmed milk and whisk to combine. Cook the sauce for about 5 minutes or until it thickens. Season with salt, pepper, and nutmeg to taste. When the pasta ia almost ready, add the provolone, and Asiago cheese to the sauce. If the sauce is too thick you can add a bit of the reserved pasta water to help thin it out.
Heat the broiler or the oven to high.
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