Peas, carrots curb mac ’n’ cheese guilt

Macaroni, butter, milk, flour, cheese and more cheese are usually the ingredients associated with mac ’n’ cheese. But how about adding roasted garlic, peas and carrots to that list?

Roasted garlic has a gentle and sweetish flavour and it adds a nice touch to cheese and pasta.

All you have to do is to slice the top off a garlic head to expose the cloves inside and wrap the head in foil. Then bake it at 350 F for about one hour. When the garlic cloves are cool enough, squeeze and smash the softened cloves, and add it to bisques, dips or mac ’n’ cheese.

Much as I like the carb bomb to be creamy and cheesy, I also like to add vegetables to my mac ’n’ cheese so that I don’t have to go through pangs of guilt when I have two or three helpings of it. Broccoli florets, diced red pepper and spinach are all team players, but to keep things with the season, how about giving peas and carrots a chance. They complement each other in colour and taste, and if they can show up together in pot pies, chicken noodle soups and curries, why not adorn mac ’n’ cheese with them?

Peas & Carrots Mac ’n’ Cheese

Makes: Six servings 2 cups mini penne 2 tsp salt 3 Tbsp butter 1/3 cup flour 3 cups (1 pint) half-and-half, slightly warmed 1/8 tsp ground nutmeg Salt and pepper to taste 1 1/2 cups cheddar cheese 5 garlic cloves, roasted and smashed 1 cup frozen peas, thawed 1 cup cubed carrots (about 3 medium carrots) 1/4 cup Parmesan cheese, grated 1/2 cup panko breadcrumbs Italian style Preheat oven to 350 F.

Cook the pasta in salted boiling water in a 4-to-5-quart pot until a little less than al dente, stirring once or twice. Drain pasta and set aside. For cheesy sauce, melt butter in a heavy-based saucepan. Add flour and whisk well for about 1 minute. Gradually add in warm half-and-half, whisking constantly. Add nutmeg, salt and pepper. Bring to boil, stirring, until thickened. Add cheddar cheese and stir well.

Remove from heat and add smashed garlic, peas and carrots.

Add vegetable sauce to penne and mix well. Transfer mixture to an 11-by-seven-inch baking pan.

Top with Parmesan cheese and breadcrumbs.

Bake for 20 to 25 minutes, or until golden brown on top.