Peas & Carrots Mac ’n’ Cheese
Makes 6 servings 2 cups mini penne pasta 2 teaspoons salt 3 tablespoons butter 1/3 cup flour
3 cups half-and-half cream, slightly warmed
1/8 teaspoon ground nutmeg
Salt and pepper to taste
1 ½ cups shredded cheddar cheese
5 garlic cloves, roasted and smashed
1 cup frozen peas, thawed
1 cup cubed carrots (about 3 medium) ¼ cup grated Parmesan cheese
½ cup Italian-style panko breadcrumbs
Preheat oven to 350 degrees.
Cook pasta in salted boiling water in a 4- to 5-quart pot until a little less than al dente, stirring once or twice. Drain.
Meanwhile, for cheesy sauce, melt butter in a heavy-bottomed saucepan. Add flour and whisk well about 1 minute. Gradually add warm half-and-half, whisking constantly. Add nutmeg, salt and pepper. Bring to a boil, stirring, until thickened. Add cheddar cheese and stir well.
Remove from heat and add smashed garlic, peas and carrots.
Add vegetable sauce to drained penne and mix well. Transfer mixture to 11-by-7-inch baking pan. Top with Parmesan cheese and breadcrumbs.
Bake in preheated oven 20 to 25 minutes, or until golden brown on top. Tribune Content Agency