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Veggie Mac N Cheese

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 Veggie Mac N Cheese
Week of 03/05 - 03/09 A classic like mac n cheese that helps even the pickiest eater, eat their vegetables! On a cold day add the soup for twice the awesomeness! Please note all PJCC recipes are vegetarian. Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion.
Course Main Dish
Cuisine Fusion
Servings
4 servings
Ingredients
Vegetable Mixture
  • ½ medium yellow onion diced
  • ½ medium red bell pepper diced
  • 1 small carrot diced
  • 1 clove garlic minced
  • 1 cup broccoli finely chopped
  • 2 Tbsp olive oil
  • 1/4 tsp Salt
  • 1/4 tsp pepper
Roux
  • 4 Tbsp butter
  • 4 Tbsp flour
  • 1/2 tsp garlic powder
  • 1/4 tsp dry mustard
  • 1/4 tsp paprika
  • 1 1/2 cups milk
  • 1/2 cup vegetable broth
Cheese Mixture
  • 2 oz. cream cheese diced into small cubes
  • 1 tsp Dijon Mustard to taste
  • 4 oz. shredded sharp cheddar cheese
  • 1/4 tsp Salt
  • 1/4 tsp pepper
Tomato Soup - Master's Class Only
  • 1 Tbsp. butter
  • 1/4 yellow onion chopped
  • 1 garlic clove minced
  • 1/2 cup stewed tomatoes
  • 3/4 cup vegetable stock
  • 1 Tbsp. butter
  • 1/4 tsp. black pepper
Course Main Dish
Cuisine Fusion
Servings
4 servings
Ingredients
Vegetable Mixture
  • ½ medium yellow onion diced
  • ½ medium red bell pepper diced
  • 1 small carrot diced
  • 1 clove garlic minced
  • 1 cup broccoli finely chopped
  • 2 Tbsp olive oil
  • 1/4 tsp Salt
  • 1/4 tsp pepper
Roux
  • 4 Tbsp butter
  • 4 Tbsp flour
  • 1/2 tsp garlic powder
  • 1/4 tsp dry mustard
  • 1/4 tsp paprika
  • 1 1/2 cups milk
  • 1/2 cup vegetable broth
Cheese Mixture
  • 2 oz. cream cheese diced into small cubes
  • 1 tsp Dijon Mustard to taste
  • 4 oz. shredded sharp cheddar cheese
  • 1/4 tsp Salt
  • 1/4 tsp pepper
Tomato Soup - Master's Class Only
  • 1 Tbsp. butter
  • 1/4 yellow onion chopped
  • 1 garlic clove minced
  • 1/2 cup stewed tomatoes
  • 3/4 cup vegetable stock
  • 1 Tbsp. butter
  • 1/4 tsp. black pepper
Instructions
  1. Cook pasta in salted boiling water until al dente 8 min. Drain and set aside. Reserve 1 cup of pasta water to thin sauce later.
  2. In a skillet on medium heat drizzle olive oil. Add the vegetable mixture and sauté until tender 7 min. Set aside and drain if necessary.
  3. Melt butter in a pot over medium heat. Add flour, garlic powder, dry mustard, paprika and whisk for 2 minutes. Slowly pour milk and broth while whisking bringing to a boil. Reduce heat to simmer. Add cream cheese, shredded sharp cheese and Dijon. Whisk until smooth.
  4. Remove from heat and add the vegetables and pasta. Toss until evenly coated. If sauce thickens too much, stir in a small amount of pasta water. Serve warm
  5. For Soup: Heat oil in a pot. Cook onions and garlic for 3 minutes. Add tomatoes, stock, tomato paste and pepper. Bring to a boil then reduce heat and simmer 15 minutes or until slightly thickened. Puree with an immersion blender and serve in a small clear cup.

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