Rainbow Mac & Cheese
Yield 4
Rainbow Mac & Cheese
This tantalizing recipe is simple to prepare. The delightful colors are sure to impress family, friends and even picky eaters.
Ingredients
- 2 cups pasta, cooked (8 oz dry whole grain)
Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 2 cloves garlic, minced
- 1 cup whole milk
- ¼ cup plain Greek yogurt
- 2 cups cheese, grated
Vegetables
- 2 cups broccoli florets, chopped
- ½ cup of fresh or frozen peas
- ½ cup yellow or red bell pepper, diced
- ½ (15 ounce) can diced tomatoes
Instructions
- Cook the pasta according to the package directions.
- Add broccoli, and fresh peas for the last 2-3 minutes of cooking time. Drain the pot and set aside.
- Dice bell pepper. Set aside.
- Melt the butter in a pot over medium heat.
- Quickly sauté minced garlic in butter for 30 seconds.
- Sprinkle the flour into the butter and whisk for 1 to 2 minutes until smooth.
- Pour the milk and yogurt gradually into the pot, and continue whisking.
- Keep whisking the mixture over heat for another 2-3 minutes or until the sauce thickens up.
- Turn the heat down to low.
- Add the grated cheese and salt. Whisk for 15-30 seconds, or until the cheese is fully melted into the sauce. You may need to thin with a little more milk if it is too thick.
- Add diced bell pepper, frozen peas (if using) and tomatoes and cook for 2-3 minutes, stirring slightly.
- Pour the drained pasta into the cheese sauce, gently folding it until all the pasta is covered in the sauce.
Notes
Variations to Try
- Pour leftovers into a casserole dish for later. Cool and store in the fridge. Reheat in a microwave or 350° oven for 20 mins and serve.
- Mix and match vegetables of your choice.
Something to Chew On
- The flour and butter base of the sauce is called a roux (pronounced “roo”). It is used in many recipes to thicken sauces combining fat and flour.
- What nutrients do bell peppers have?
- What does “folding” mean?