I say on request because my sister who was visiting us asked me to make her some macaroni and cheese. I love mac and cheese and have make it several different ways. But I don’t make it very often because my husband is not fond of milk and cheese, so when there is a request I cannot stop myself (ahem.. my poor husband had to settle for leftover khichdi). This recipe is adapted from Vegetarian Times.
Butter – 2 tbsp
Olive oil – 1 tbsp
Onion – 1 small, finely chopped
Jalapeno – 1, finely chopped
All-purpose flour – 3 tbsp
2% Milk – 3 cups
Cheddar Cheese – 8 oz. shredded (I used reduced fat mild cheddar)
Paprika – ½ tsp
Cayenne – ½ tsp (or to taste)
Nutmeg – ¼ tsp
Black pepper – ½ tsp (or to taste)
Frozen chopped spinach – 10 oz. box, thawed
Bread crumbs – ½ cup
Parmesan cheese – 3 tbsp
Elbow Macaroni – 8 oz. cooked according to package directions
- Preheat oven to 350°F.
- Melt butter along with olive oil in a large sauce pan on medium-high flame. Add onions, jalapeno and sauté till onions wilt, 3-5 minutes.
- Sprinkle the flour and cook for 5 minutes till it loses the raw smell. Do not let the flour brown.
- Whisk in milk, paprika, nutmeg, cayenne, pepper. Bring to the boil; then reduce the heat to low and simmer for 15 minutes or until the mixture thickens.
- Add the thawed spinach at this stage; mix thoroughly. Turn off the heat and mix in the cheese. (I turn the heat off just to make sure that the milk does not curdle after adding the cheese; been there.. done that..)
- Add the cooked pasta to the cheese sauce. Pour half the pasta into a baking dish; sprinkle 1 tbsp parmesan cheese and ¼ cup bread crumbs. Pour in the rest of the pasta; sprinkle the remaining 2tbsp parmesan cheese and ¼ cup bread crumbs. Bake for 30-40 minutes, until the top is browned and bubbling.
- Serve hot.
This is my entry to this month's edition of A.W.E.D-Italian hosted by talented DK @ Culinary Bazaar.