Mac ‘n Cheese with Peas & Prosciutto

DC still feels like winter, a winter that’s almost done, but cold enough that you still need your winter coat.  So, since it’s still a little chilly here- baked Mac ‘n Cheese is the perfect warm-up food!  This one has a bit of extra flavors in it: onions, peas and prosciutto.  I don’t think anyone will go back to the box Kraft kind after this.  It also is delicious when  you heat it up the next day for lunch, you won’t be disappointed. 

Mac ‘n Cheese with Peas & Prosciutto
Adapted from: Happy Jack Eats Blog

1/2 lb pasta (we used penne)
5 oz prosciutto, chopped
1 onion, chopped
4 garlic cloves, minced
1 cup frozen peas
2 tbsp butter
2 tsp flour
2 cups soy milk
3 cups cheddar cheese, shredded
1/2 cup Parmesan cheese, shredded
1 tsp salt
2 tsp pepper
1 tsp red pepper flakes
1/4 cup bread crumbs

Cook pasta according to package directions.  Once cooked, drain and set aside.  Preheat over at 400 degrees.

Heat olive oil in skillet over medium heat, and add onions.  Cook them until they are soft and translucent.  Once cooked, add garlic and prosciutto; cook for 3-4 minutes, until prosciutto is crispy.  Finally, add the frozen peas, and cook until they are heated through.  Remove from heat, add the salt and pepper, stir and set aside.

In a small or medium saucepan, melt butter over medium heat.  Add in the flour, and keep whisking so no lumps develop.  Slowly, while whisking, add the milk.  The mixture should become thick, all of this should take about 10 minutes.  Add in about half of the cheddar cheese, and keep stirring until the cheese melts. 

Transfer the pasta, prosciutto-veggie mix, and cheese-milk mixture into a large bowl.  Stir well, until the ingredients are combined well.  Spray a baking dish with cooking spray (or smear butter around it), and add the mixture.  Finally, top with the remaining cheddar cheese, the Parmesan cheese and bread crumbs. 

Bake for about 30 minutes, or until the top is bubbly.

Cauliflower Mac ‘n Cheese

When it gets cold outside (such as right now!), I crave creamy, warm foods.  I have come across a number of recipes which include cauliflower in the macaroni and cheese.  I do have to say, after trying this- you don’t feel like you’ve eaten lots of veggies.  But, it was tasty- and great for a lunch that will warm you up!

Cauliflower Mac ‘n Cheese
Adapted from: The Food Matters Cookbook

2 tbsp olive oil
2 1/2 cups vegetable broth
2 bay leaves
1 lb cauliflower, chopped into pieces
8 oz elbow pasta
1/2 cup cheddar cheese, grated
1 tbsp Dijon mustard
1/4 tsp nutmeg
black pepper, to taste
1/2 cup Parmesan cheese
1/2 cup bread crumbs
2 tbsp red pepper flakes

Heat the oven to 400 degrees.  Grease a square baking dish with butter.  Bring  a large pot of water to a boil, and salt the water.  Put the stock with bay leaves in a small saucepan over medium-low heat.  Turn off the heat when the broth is heated.  Cook the cauliflower in the hot water until it is tender, about 20 minutes.  Scoop the cauliflower out, and transfer to food processor.

Add the pasta to the boiling water and cook until soft.  Drain it and rinse it, and put it into the baking dish.

Remove the bay leaves from the stock.  Carefully, process the cauliflower with the veggie broth, add the oil, cheese, mustard, nutmeg and sprinkle with salt and pepper.

Pour the sauce over the pasta, toss and spread the mixture evenly in the dish.  Sprinkle with the Parmesan and bread crumbs.  Bake until pasta is bubbling and the crumbs turn brown, about 20 minutes.  Serve hot.