Declaring this a light dish, would certainly be a misnomer, but compared to most macaroni and cheese or alfredo dishes, it’s undoubtedly lighter. Using a combination of buttermilk and sharp cheeses, imparts a lot of tangy flavor with a little less fat.And of course, including the brassicas not only lightens the calories but also adds contrasting flavor and texture. Butter can certainly be subbed for the olive oil for a more purist mac and cheese experience, but I like the depth of flavor that I get from olive oil.
ingredients
4 Quarts Water
1 Tablespoon Table Salt
8 oz Broccoli, Cauliflower, Kale, or Brussel Sprouts, keep in large pieces
14 oz (4 2/3 cup) Dry Pasta such as macaroni, penne, or rotini
2 oz (4 Tablespoons) Olive Oil, divided
3 Tablespoons White Flour
3 Cups Buttermilk
8 oz (about 2 cups) Cheddar or other semi-hard/semi-soft cheese of choice, shredded
1 oz (1/4 Cup) Parmesan or other hard cheese of choice, grated
1/2 Teaspoon Table Salt, approximate, to taste
Fresh Ground Black Pepper
Addtional shredded cheddar or semi-hard cheese for topping, optional
deviations & tips
A great way to use up bits of random cheese that you have leftover.
For a gooey and bubbly topping, top with additional shredded cheddar.
Keep vegetables larger before blanching so they’re easier to remove. Then, chop to desired size.
Increase the nutrient content with Barilla Pasta Protein Plus.
the method
Preheat oven to 350F.
In a large pot, bring 4 quarts of water to a boil with 1 tablespoon table salt. If using broccoli or cauliflower, add to boiling water and cook for 4-5 minutes or until just tender; using a skimmer or large slotted spoon transfer to a bowl and set aside. If using kale, separate the tender leafy bits from the tougher spine. Cook the leaves for a minute and remove. Cook the spine for about 3 minutes or until just tender and remove. Set veggies aside. When cool enough to handle, cut into smaller pieces if desired.
Bring water back to a boil and cook pasta until just shy of al dente, about 2 minutes less than cooking time indicated on package. Drain pasta, toss with a tablespoon of olive oil, and set aside.
In a saucepan, heat 3 tablespoons of olive oil over medium heat. Add flour and whisk to form a smooth paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add buttermilk in a steady stream. Continue whisking to maintain a homogeneous texture. Continue heating, stirring often, until sauce starts to simmer and begins to thicken slightly. Reduce heat to medium-low. Whisk in cheeses, a little at a time, until a smooth, emulsified cheese sauce forms. DO NOT let sauce come to a boil. Add salt and copious amounts of fresh ground black pepper to taste.
Combine pasta and vegetables with sauce. If you cooked the sauce in a oven safe pan, such as a cast iron dutch oven, there’s no need to transfer to a separate baking dish. Otherwise, transfer to a 3 or 4 quart or 9 x 13 baking dish. Top with extra shredded cheese if desired. Cover with oven safe lid or foil and bake for about 25 minutes or until pasta is tender and cheese sauce has set. If you topped up with additional cheese, remove covering and return to oven for 5 to 10 minutes or until cheese is as bubbly and brown and you like. Remove from oven and let cool for about 15 minutes before eating.
Rotini with Mixed Cheese and Kale