Peas, carrots add nutrition to that vat of mac ’n’ cheese

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?

Peas & Carrots Mac ’n’ Cheese

2 cups mini penne 2 teaspoons salt 3 tablespoons butter

1/3 cup flour

3 cups half-and-half, slightly warmed 1/8 teaspoon ground nutmeg Salt and pepper to taste 11/ cups shredded cheddar 2

cheese

5 garlic cloves, roasted and

smashed (see note)

1 cup frozen peas, thawed 1 cup cubed carrots 1/4 cup grated parmesan cheese 1/2 cup panko breadcrumbs Italian style

Heat oven to 350 degrees. 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 a 11-by-7-inch baking pan.

Top with parmesan cheese and breadcrumbs.

Bake 20 to 25 minutes, or until golden brown on top. Makes 6 servings. Note: To roast garlic, slice the top off a garlic head to expose the cloves inside, drizzle lightly with oil and wrap the head in foil. Then bake it at 350 degrees for one hour or until softened.

When the garlic cloves are cool enough, squeeze and smash the softened cloves.