January 2019 Recipe of the Month

Adult Mac n’ Cheese

This is not health food!*
What it is, is an updated version of a childhood favorite. Hot and cheesy, a satisfying dish, with an added kick of garlic and cayenne. The vegetables make it virtuous.
From Carla J.


1 lb. pasta (whole wheat works)
2 ½ lbs. frozen vegetables (broccoli, cauliflower, kale or whatever you like), thawed
olive oil
2-3 cloves garlic, minced
3 Tablespoons butter
3 Tablespoons flour
2 cups hot whole milk or half and half
¾ cup grated parmesan
salt and pepper to taste
16 ounces grated mozzarella, provolone, fontina, or gruyere cheese
½ cup Panko breadcrumbs
½ cup grated provolone cheese
¼ teaspoon cayenne pepper, or to taste
olive oil

Cook pasta according to package directions. Put into a large mixing bowl.
Heat a tablespoon or two in a large fry pan, add a bit of garlic, then one pound of the veggies, cook until heated through, add to pasta. Continue with the other veggies.
Grease an 18×9 inch pan. Preheat the oven to 400 degrees.
In a heavy pot on medium high heat, melt butter, add flour and cook until fragrant. Remove from heat and stir in hot milk. Return to heat and add ¾ cup parmesan. Cook for 10 minutes or until thickened.
Mix together Panko, provolone, and cayenne in a small bowl.
Add half the sauce and the mozzarella to the pasta and veggies, toss together.
Place into prepared pan, pour remaining sauce over and top with panko mix.
Drizzle olive oil over all and bake for 25-30 minutes.

*For lower calorie dishes, please see our wonderful, previously published recipes.

We love herbs! Especially catnip.