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Tuesday, February 21, 2006

Mac n' kitchen sink

Easy twist on classic mac n' cheese. The roasted garlic is what makes it for me, but if you don't want to bother, don't - you can pretty much combine anything with macaroni and béchamel sauce and it'll be good.

1/2 lb. macaroni
1/2 c each frozen peas, spinach (drained) and asparagus tips
7-8 cloves of garlic
1 T butter
2 T flour
1 1/2 (ish) c milk
handful of grated parmesean
pinch cayenne
pinch nutmeg
1/4 t salt
1/4 t pepper

Roast the garlic, smoosh, and set aside. Boil the macaroni according to package directions and set aside (reserve a bit of the pasta water).

Lightly steam the frozen veggies (or put them in the microwave, covered, for a few minutes).

Make a roux with the butter and flour. Allow the flour to cook for a couple minutes, then whisk in the milk, salt, pepper and cayenne. Stir until thick and gravy-fied (this is where the "ish" part of the recipe comes in...measure out 2 c of milk and add what you need until you get the right consistency. If I paid more attention to *actual* measurements during this process I could explain better). Take off heat and add the garlic you roasted earlier. Whisk together and pour mixture (along with reserved pasta water) over macaroni. Give it a stir.

Fold in steamed veggies, add cheese and freshly grated nutmeg. Stir to combine. Taste for seasoning.

Serve with a little extra grated parm on top.

Serves 6-8 as a side dish, or as a main dish for 2 hungry adults, plus enough leftover for lunch the next day, and a few spoonfuls for the dog.


  • YUM! I want to move in with you. You make the best food and I love what I've seen of your house through photos. And the pets! Yay! That Ben, he sure is a lucky guy.

    By Blogger abby, at 9:48 PM  

  • aww, shucks. come on over. when will you be in town again, anyway? let's go out.

    By Blogger Ashley, at 10:35 PM  

  • i'll be in town this weekend...i'm sending you an email!

    By Blogger abby, at 1:29 PM  

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