When cold weather comes, macaroni and cheese are the best options. This release takes advantage of the best winter greens available this season. Nutritious green vegetables can be used, such as beets, kale, rapini or kale. So, continue to enjoy this low-fat, creamy pasta for dinner, while secretly enjoying healthy vegetables!
Holly apple and cheese
Preparation time: 30 minutes
Total time: 60 minutes
Service: 6-8
Ingredients:
1 pound macaroni, upper teeth after cooking
2 tablespoons + 2 tablespoons extra virgin olive oil
2 cloves of garlic, chopped
1 medium onion, diced
6 ounces chopped winter vegetables with stems removed
Salt and black peppercorns, seasoning
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 tablespoon whole wheat mustard
3 cups whole milk
1 bay leaf
1 large egg, beaten
2 cups grated extra-white cheddar cheese, plus more for topping
1 cup grated Gruyere cheese, plus more for fillings
1 cup Panko bread crumbs
direction:
1. In a large pot over medium heat, add 2 tablespoons of olive oil, garlic and onion. Cook for about 5 minutes until the onions begin to become translucent.
2. Season with salt and pepper, and add green vegetables. Continue cooking until the greens start to wither and cook down, about 5 minutes. Transfer the greens to a bowl and set aside.
3. Preheat the oven to 350 °. Heat in the same pot to melt the butter and flour. Keep stirring and cook for about 5 minutes until a smooth paste is formed.
4. Stir in mustard and add milk and bay leaf. Cook on low heat for 10 minutes until the mixture begins to thicken. Season with salt and pepper.
5. Discard bay leaves, place the eggs in the pot, and remove the pot from the heat. Allow the cheese to cool slightly before adding it to the mix.
6. Add macaroni noodles and stir until evenly coated. If the pan is not oven safe, transfer the mixture to a 9 x 12 baking pan.
7. In a small mixing bowl, mix the remaining olive oil, breadcrumbs, salt, and pepper.
8. Top macaroni with other cheese and bread crumbs. Bake for 30 minutes until the filling is foaming and golden brown. Cast now.
Holly apple and cheese
Preparation time: 30 minutes
Total time: 60 minutes
Service: 6-8
Ingredients:
1 pound macaroni, upper teeth after cooking
2 tablespoons + 2 tablespoons extra virgin olive oil
2 cloves of garlic, chopped
1 medium onion, diced
6 ounces chopped winter vegetables with stems removed
Salt and black peppercorns, seasoning
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 tablespoon whole wheat mustard
3 cups whole milk
1 bay leaf
1 large egg, beaten
2 cups grated extra-white cheddar cheese, plus more for topping
1 cup grated Gruyere cheese, plus more for fillings
1 cup Panko bread crumbs
direction:
1. In a large pot over medium heat, add 2 tablespoons of olive oil, garlic and onion. Cook for about 5 minutes until the onions begin to become translucent.
2. Season with salt and pepper, and add green vegetables. Continue cooking until the greens start to wither and cook down, about 5 minutes. Transfer the greens to a bowl and set aside.
3. Preheat the oven to 350 °. Heat in the same pot to melt the butter and flour. Keep stirring and cook for about 5 minutes until a smooth paste is formed.
4. Stir in mustard and add milk and bay leaf. Cook on low heat for 10 minutes until the mixture begins to thicken. Season with salt and pepper.
5. Discard bay leaves, place the eggs in the pot, and remove the pot from the heat. Allow the cheese to cool slightly before adding it to the mix.
6. Add macaroni noodles and stir until evenly coated. If the pan is not oven safe, transfer the mixture to a 9 x 12 baking pan.
7. In a small mixing bowl, mix the remaining olive oil, breadcrumbs, salt, and pepper.
8. Top macaroni with other cheese and bread crumbs. Bake for 30 minutes until the filling is foaming and golden brown. Cast now.