Macaroni Verde

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Macaroni Verde
We all know about the torrid love affair between Mac& Cheese- I am the ‘evil’ fairy (paradoxical because evil and good are in the eye of the beholder) who has a scheme to break them up!What’s more, it is my intention to bring Mac to her senses and make her a match made in heaven for the handsome and charming Signor Verde, a multi faceted, multi-talented bloke – mwahahaha or muahahahahaha (my evil laugh)

As a part of my event, I am putting out another favorite fast food that children and adults alike, like to indulge in.You know that this Mac&Cheese comes loaded with fatty, often processed cheese – We want to modify this and make it a dish, as interesting, but HEAPS healthier – Seriously, did you know that a bowl of mac and cheese at Panera is about 900 calories!! A BIG bowl of this is roughly 300-350 calories! Point to be noted.
We are leaving tomorrow on our big trip to India (please send up a prayer for good weather for me) and I had a few veggies in my fridge that I wanted to cook- hate buying as throwing as much as the next person – Now that my head is literally buzzing with ideas, I decided this will be a good one for my event and probably a couple of other events happening now.
Prep time – 30 minutes
Bake time – 25 -30 minutes

In Words
Ingredients
2 Zucchini Squashes, sliced round
1/2 head of broccoli cut into florets
1 green pepper (capsicum)
1 pack of Elbow Macaroni
3 dry red chillies (optional)
3 cloves of garlic

For the sauce
1/2 cup of milk
1/2cup of butter milk
NOTE If you have milk allergies, this step can be dispensed with altogether.
1 tbs of all purpose flour
1 sprig of fresh rosemary

Preparation of Sauce
Whip the above and keep

Preparation of Veggies
In about 2 tsps of olive oil, crush dry red pepper (cayenne) and curshed garlic
All to brown a bit.
Add the veggies, salt and let it cook until half tender
Add the sauce and stir in –
It will thicken
Shut off the stove and cool

In the meantime,
Bring a pot of water to boil, adding 1 tsp of salt and 1 tsp of olive oil.
Add the elbows and allow them to cook (takes about 10 minutes)
Once cooked, run through some cold water and allow it to drain.

In the meantime,
Put the veggie in a blender and make you final sauce

Oven ready:
Grease the pan you plan to bake in and start layering, starting with the elbows, then sauce, then elbows..you get the idea :)

In Pictures

Veggies cut and ready to go

In the pan with garlic and chillies

whisk the sauce

add to the veggies

cook and drain mac in colander

keep pan ready to go

layer with mac first and top with sauce



decorate with tomatoes

Cook for about 30 minutes at 350 and serve HOT HOT HOT

Tip: You may decorate with diced tomatoes and bake, to infuse a little tangy flavor.
Secret tip: add a tbs of pine nuts to the sauce and grind for a nutty taste…option I exercised

Last Word – Infuse with a whole lot of love too.

Skills

Posted on

December 18, 2010

8 Comments

  1. u rock n how ! i loved the fairy tale that went behind ur explanation– wanna be a kid again (:P)

    Reply
  2. and yes Happy Holidays—wishing u a merry festive season and of course A VERY LOVELY YEAR AHEAD !

    Reply
  3. Thanks so much for linking this up to the Italian fest last week! This weekend is a Mardi Gras party – hope to see you there :-)

    Reply

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