Summer Veggie Macaroni and Cheese
Ingredients
Buttery Breadcrumbs
-
3
tablespoon
unsalted butter
-
⅓
cup
bread crumbs
-
to taste
Kosher salt
Grilled Veggies
-
1
yellow squash
-
1
zucchini
-
1
red bell pepper
-
1
tablespoon
neutral oil
-
to taste
Kosher salt
-
a pinch
crushed red pepper
Macaroni and Cheese
-
6
tablespoon
unsalted butter
-
6
tablespoon
all-purpose flour
-
3
cup
whole milk
-
1 ½
teaspoon
kosher salt
-
½
teaspoon
mustard powder
-
¼
teaspoon
garlic powder
-
to taste
freshly ground pepper
-
1
pound
pasta of choice
-
2
cups
Emmi Kaltbach Le Crémeux cheese
Instructions
- Melt butter in a small saucepan and mix in breadcrumbs and a pinch of salt; set aside.
- Preheat grill and toss veggies with oil, salt, and crushed red pepper; grill for 2-3 minutes on each side until slightly softened.
- Preheat oven to 375°F.
- In a pot, melt butter, add flour, and cook for 1 minute; then gradually stir in milk and cook until thickened.
- Remove from heat and mix in salt, mustard powder, garlic powder, crushed red pepper, and black pepper; add 1 ½ cups grated cheese until melted.
- Cook pasta according to package instructions, drain, and mix with cheese sauce and grilled veggies.
- Transfer mixture to a baking dish, top with reserved breadcrumbs, and bake for 15-20 minutes until golden brown.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
30g
Total carbohydrates
30g
Total protein
10g
Sodium
30mg
Cholesterol
40mg
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