Tuesday, February 19, 2008

Veggie Mac and Cheese

This was inspired by my friend Sam Radigan. Chad and I went to dinner one night at her and Kevin's house, and she made mac and cheese that was similar to something she had at a place called Hopkins in Tallahassee. When I asked her about it recently she couldn't remember exactly how she made it but knew she used a sauce mix and broccoli slaw. So here is my recreation of her masterpiece. It was delicious when she made it for us, and delicious last night!

Veggie Mac and Cheese

1 lb. box medium shell pasta
1 medium zucchini, halved lengthwise then sliced
1/2 bag broccoli slaw
4 tbsp. butter
2 tbsp. flour
16 oz. half and half
1 cup milk
1 envelope Knorr Parma Rosa sauce mix (in spaghetti sauce aisle)
1 cup grated asiago cheese
1/2 cup grated cheddar cheese
1/2 cup grated Italian 6-cheese blend
black pepper

Put on a pot of water to boil for the noodles. In a large saucepan, melt the butter over medium-high heat then whisk in the flour until smooth. Whisk in the milk, half and half and envelope of sauce mix. Heat until just boiling, stirring constantly. Turn heat down and simmer until thick. Add cheeses a little at a time and stir until melted. Season with fresh black pepper.

Once water boils, add noodles. During the last two minutes of cooking, add zucchini and broccoli slaw. Drain and add noodles and veggies to cooked sauce and mix well.

1 comment:

Alison said...

I have made this recipe SO many times, it is great and makes a lot for left overs or guests! Mmmm...