Contributed by:
Don’t Be Afraid Doe
An Alfredo mac made with fresh veggies, Asiago, mozzarella and Parmesan cheeses
Ingredients:
For Bechamel Sauce:
3 CUPS WHOLE MILK
1 SMALL ONION HALVED
2 BAY LEAVES
1/4 TEASPOON WHOLE BLACK PEPPERCORNS
2 CLOVES
PINCH NUTMEG
2 OZ UNSALTED BUTTER
2 OZ FLOUR
For Mac:
1/2 POUND ELBOW MACARONI COOKED
3.3 OZ ASIAGO CHEESE
3.3 OZ PARMESAN
3.4 OZ MOZZARELLA
3 OZ BLANCHED BROCCOLI FLORETS
2 OZ RAW ZUCCHINI SLICED 1/4 INCH HALF MOONS
2 OZ THIN SLICED CARROTS IN HALF MOON
1.5 OZ SAUTEED MUSHROOMS
2 TEASPOONS KOSHER SALT
PINCH OF BLACK PEPPER
For Bread Crumb Topping:
3/4 CUP PANKO BREAD CRUMBS
2 TABLESPOONS CHOPPED PARSLEY
1 SMALL GARLIC CLOVE MINCED
2 TABLESPOONS OLIVE OIL
PINCH OF SALT AND WHITE PEPPER
Directions:
- For Bechamel Sauce:
- IN A MEDIUM SAUCEPAN BRING MILK TO A SIMMER ADDING THE ONION, BAY
- LEAVES, PEPPERCORNS, CLOVES, AND NUTMEG. STIR FREQUENTLY TO PREVENT
- BOILING OVER. LET THE MILK STEEP FOR 20 MINUTES. STRAIN THE MILK AND
- DISCARD THE SOLIDS. IN ANOTHER SAUCE PAN MELT THE BUTTER THEN ADD
- THE FLOUR STIRRING CONSTANTLY FOR ABOUT A MINUTE. WHEN THE MIXTURE
- IS SLIGHTLY BEIGE AND BUBBLY, INCREASE THE HEAT AND WISK IN THE
- STRAINED MILK. BRING TO A BOIL, WISKING FREQUENTLY. REDUCE HEAT TO A
- SIMMER UNTIL THE SAUCE THICKENS. SET ASIDE.
- For Mac:
- IN A LARGE SAUCEPAN HEAT 1 TABLESPOON OF OLIVE OIL. WHEN HOT ADD
- THE BROCCOLI, ZUCCHINI, CARROTS AND SAUTE FOR 1 MINUTE. ADD THE
- MUSHROOMS AND HEAT FOR ANOTHER 30 SECONDS. THEN ADD YOUR
- RESERVED BECHAMEL, PASTA, GARLIC, SALT AND BLACK PEPPER. STIR
- FREQUENTLY WHILE HEATING INGREDIENTS. WHEN HEATED TURN OFF THE
- HEAT AND FOLD IN CHEESE RESERVING ABOUT 2 OZ FOR THE TOP.
- For Bread Crumb Topping:
- IN A GREASED 13 x 9 INCH BAKING PAN POUR THE MACARONI MIXTURE AND TOP
- WITH THE REMAINING CHEESE AND BREADCRUMB TOPPING. BAKE FOR 25 TO
- 30 TILL THE TOP IS BROWNED AND BUBBLY. ALLOW TO SIT ABOUT 5 MINUTES
- THEN SERVE.
