For those of you who wonder how one, with an infant, manages to make so much from scratch, see these photos. I prep throughout the day as I can. In spurts so he doesn't end up sitting around watching me be busy for infinity (or what seems like to him)
2 Cups elbow mac1 head broccoli, cut into florets
1/2 head or so cauliflower, cut into florets
2 Shredded carrots
1/4 bell pepper sliced really thin
1 potato cut into small cubes
3 TBS butter
3 TBS flour
2 1/2 tsp dry mustard
1/4 tsp black pepper
1/4 tsp nutmeg
1/4 tsp cayenne
2 1/2 cups grated cheese (blend of gruyere, gouda and cheddar)
1/4 cup - 1/2 cup of bread crumbs (season yourself with 1/47 tsp italian herbs)
Preheat the oven to 350*F get a 3 quart glass baking dish ready
In a steamer basket, steam potato about 8 minutes, add pepper and steam about 2-3 minutes more.
bring 2 quarts of water salted with 1 tsp of salt, to a boil. Cook pasta until al dente, then remove from water (but do not drain off water, you'll need it). Place macaroni into the baking dish and drizzle with a bit of oil to keep it from sticking to itself.
Add broccoli and cauliflower to the formerly pasta water, and cook about 5-7 minutes.
Add all vegetables (including carrots) to the pasta and mix.
IN a medium saucepan, melt butter, add flour and whisk until smooth to form the roux. Add milk and all seasonings. Cook over medium heat until you can leave a line in the back of the spoon with your finger. Stir in cheese and stir continuously to melt.Pour sauce over noodles and veggies, top with bread crumbs and bake about 30 minutes.
YUM YUM YUM. This was the first Dairy I had had in weeks and boy was it good. bursting with flavor. The veggies really do make it that much better!
I NEED to make this gluten-free. It looks divine.
ReplyDeletePlease do!
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