30 Days of Cooking Light–Day 8. Meatless Monday’s Loaded Macaroni and Cheese
You can find the recipe here:
“Loaded” with brightly colored veggies and fresh basil.
I wanted this Mac and Cheese to be “the one.”. It had tons of crisp vegetables and it was lower in fat and calories than most homemade mac and cheese recipes. Sadly for me, it was just ho hum. There was no depth to the cheese sauce. It was still a pleasantly mild dish–creamy and comforting–but it lacked the complexity of sauces made with butter and three or more cheeses.
Leighton chowed down. She’s easy to please as long as she has green peas on her plate. Morgan turned his nose up at it. I’m not sure if it was the wealth of vegetables and color that turned him off or the cheese sauce.
I might try this again in the future with 2 tsp of cayenne pepper and 2 tsp nutmeg to see if it improves the quality of the sauce. If not, I might also just prepare a three cheese sauce: 1 cup fontina, 1 cup asiago, 1 cup sharp cheddar and add the wealth of vegetables called for in this dish. Jeremy was happy by adding a generous sprinkle of the leftover mixture of grated asiago and fontina to his–we will likely do that to use up the leftovers. Since the dish had roughly twenty dollars worth of cheese in it I can’t exactly toss it out!
Good for: Those who like mild cheese flavor. Also great for finger foods for baby. Just cut up the pasta into manageable bites.