Mixed Vegetable Mac and Cheese
(Success, hell yes!)
This one needs a disclaimer; I made this about three weeks ago, so I’ll try to remember as well as I can what the process was, but I’m sure I will have forgotten by now. Also, this is NOT a recipe, so if you want to make this, I’d recommend looking up a basic mac and cheese recipe and adding the veggies to that.
So. There I was, with this whole eggplant that needed to be used up, and all the necessary ingredients to make a cheese sauce. I had a box of medium shells (so technically, it was shells and cheese, not macaroni). Also on hand were tomatoes, broccoli, and breadcrumbs. I figured that at worst I would end up with a pasta bake, and it would be edible as long as I didn’t burn it. So I just went for it, totally blind. No recipe.
I did glance at a mac and cheese recipe for reference to what tempt to set the oven to, but other than that I was just improvising. I have read mac and cheese recipes, I’ll admit, so I may have remembered a few things from them. However, I’ve made cheese sauce for pasta several times now, so I had a good idea of how that worked. (Practice is the absolute best way to learn to cook! Who knew?)
The first thing I did was saute/steam the eggplant and broccoli while boiling the water for the pasta (and preheating the oven). The last thing to get cooked would have to be the cheese sauce, as its consistency would not keep if it had time to cool. The tomatoes would go in uncooked, just before it was all stuck in the oven.
There’s my big pot of broccoli and eggplant (and steam). Nice, no? Once they were cooked I took them off the heat, and the pasta was still cooking as I started the sauce.
The cheese and butter all combined eventually, but at first, they were just giant clumps in the milk and cream. Melt the butter in advance if you want to avoid that, but the trick, really, is to make sure the heat is right (low-medium) and just keep stirring, slowly. If you’re persistent it will all smooth out. I mean, I added what was probably several cups of cheese, pretty much all at once, so it’s no wonder it all just kind of clumped together in the milk soup.
As the sauce cooked, I put everything else together in a large baking pan. As soon as the sauce was fully combined and of the right thickness, I poured it over the veggies and pasta and mixed it all to coat everything with cheeeeeeeeeeeeeeeeeeeeeeeese.
Looks really good! At this stage I sprinkled breadcrumbs on top in a generous amount, and finished it with some more shredded cheese. It went into the oven and cooked for something around 1/2 an hour.
I’ve got to figure out panko breadcrumbs, because the nice browned parts you can see on top were due to the cheese. The breadcrumbs did not get crisp or browned, unfortunately. Any tips?
The verdict: OMG. For my very first try at homemade mac and cheese, without using a recipe, I was amazed at how well it turned out. The only thing I would have wanted to be different was that it wasn’t cheeeeeesy enough. More/creamier sauce would have done that, but it was so good that I couldn’t regret how it had turned out. I enjoyed it with some wonderful dinner rolls from When Pigs Fly.
I had about 6 more meals from this, because, as you could see, I made a very large amount. As leftovers it’s not quite as good, because, as you might know, reheated pasta gets a little bit chewy, and the cheesy parts were a bit thicker as well. Still very tasty, of course, but I would recommend making this for at least two, if not 4-6 people, or a much, MUCH smaller amount. I used a whole entire box of shells, a whole eggplant, a crown of broccoli, and a handful of tomatoes (I’ve been liking Campari lately).
All in all, this one is filed under “success.”