Spicy Mac and Cheese Primavera

Here I go again - justifying my comfort food cravings by adding veggies. This mac and cheese is a classic example of disguising my veggies under layers of cheese and pasta. I don't hate it.

I'm over winter, but because the weather isn't cooperating, I took matters into my own hands with dinner. Like my wardrobe around this time of year, cooking during this transition doesn't always make sense either. March automatically makes me feel like I can wear sandals and eat Caprese salads, but both would be jumping the gun to say the least.

How can this not be healthy?

My philosophy for this awkward transition period is to take it slowly. I'm not quite ready to say goodbye to the hearty fatty dishes of winter (or my puffy coat), but can't wait to start incorporating more fresh fruits and veggies, especially with swimsuit season looming. Hence how I decided on last night's dinner - warm and creamy mac and cheese with added nutritional value. Almost Zero guilt!

O.K. maybe a little guilty...

Cheddar and Goat Cheese Bechamel

Spicy Bechamel

Getting along nicely

The other key about this dish is that it doesn't require much time or energy. Chopping the veggies and making the cheese sauce is about as involved as it gets. Just needs a little mixing...

And baking...

Add some garnishes if you're feeling fancy, and you're good to go. Try not to eat the whole tray in one sitting (not saying I didn't).

Spicy Goat Mac and Cheese Primavera

Makes 6 servings

Ingredients:

1 cup broccoli florets, chopped into small chunks

1 red pepper, diced

1 yellow squash, quartered and diced

2 carrots, sliced thinly

2 cups whole wheat pasta (elbow macaroni, rotini, penne, etc.)

1/4 cup olive oil

1 garlic clove, minced

3 tbsp all-purpose flour

1 1/2 cups milk

6 oz shredded sharp cheddar cheese

2 oz goat cheese

1/2 tsp crushed red pepper flakes

1/2 tsp cayenne pepper

Salt and pepper, to taste

2 tbsp panko breadcrumbs

Optional:

2 tbsp toasted pine nuts, chopped (for garnish)

1 tbsp fresh snipped chives (for garnish)

Directions:

Preheat oven to 400 degrees. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray.

Toss broccoli, red pepper, squash and carrots onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.

Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside.

Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar and goat cheese until well distributed and melted. Add red pepper flakes, cayenne pepper, salt and pepper. Add macaroni and vegetables.

Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 5 minutes, or until the top is golden brown.

While dish is in the oven, toast pine nuts and and coarsely chop along with the chives. Sprinkle on top of finished product.

[Recipe adapted from The Comfort of Cooking]