Old World Mac & Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
2 cups whole wheat ( or multigrain ) penne2 lg stalks of celery1 lg yellow sweet pepper1 med red sweet pepper1 med onion2 lg Roma tomatoes8 oz ( 225 gr ) fresh mushrooms3.5 oz ( 100gr ) Goat's Milk Mozzarella4.5 oz ( 140gr ) Goat's Milk Soft Peppercorn encrusted cheese2.25 oz ( 70 gr ) Goat's Milk Hard Cheddar2 c ( 500ml ) Organic Soy Milk3.5 oz ( 100 gr ) soy flour3 tbsp ( 45 ml ) soy margarineFresh ground black pepper ( I use a tbsp )
Makes 9 3 x 4 inch Servings!
Let's get Going!
Bring to boil 2 qt ( L ) of water in a 3 - 4 qt ( L ) saucepan. When it is at a rapid boil add the 2 tbsp of sea salt to the
water. Pop in the penne pasta & let cook for 16 - 18 minutes & then drain & toss a little Olive Oil thru.
While the penne is cooking lets dice the onion, celery, Roma tomatoes and fresh mushrooms. Deseed the 2 sweet peppers & dice them as well.
Take a 9 x 13 inch casserole dish ( nice and deep please!!! ) , brush sides & bottom with a light coating of olive oil & start layering in your diced veg. Spread the 3.5 oz ( 100gr ) of shredded Goat's Milk Mozzarella over top.
Go back to the cooked penne - drain & immediately add in the full 4.5oz ( 140 gr ) of goat's milk soft Peppercorn encrusted cheese & stir thru the penne completely. Dump this lovely infusion over top of your fresh veggie layer & spread evenly.
Back 2 the Stove!! Time to make your Roux!!
3tbsp of the soy margarine into a 2 qt ( L ) heated sauce pan ( medium heat please ) adding in the soy flour when melted & stir ( wisk ) vigorously. Then slowly add in your Room Temp. Organic Soy Milk ...wisking frequently..let build up density & add more soy liquid..repeat process until 100% of Organic Soy Milk is utilized. Pour your rich, thick Roux over top of your meal & level out if necessary. Top with Freshly grated Goat's Milk Hard Cheddar and freshly ground black pepper. ( All of this only takes 30min! ) Then pop into your Pre-heated 425 deg oven for the remaining 15 minutes on the clock and You Are Done!
Please enjoy with Family & Friends!
Cheers,
Richard@SGC
Number of Servings: 9
Recipe submitted by SparkPeople user SMOKINGRILLCAFE.
Let's get Going!
Bring to boil 2 qt ( L ) of water in a 3 - 4 qt ( L ) saucepan. When it is at a rapid boil add the 2 tbsp of sea salt to the
water. Pop in the penne pasta & let cook for 16 - 18 minutes & then drain & toss a little Olive Oil thru.
While the penne is cooking lets dice the onion, celery, Roma tomatoes and fresh mushrooms. Deseed the 2 sweet peppers & dice them as well.
Take a 9 x 13 inch casserole dish ( nice and deep please!!! ) , brush sides & bottom with a light coating of olive oil & start layering in your diced veg. Spread the 3.5 oz ( 100gr ) of shredded Goat's Milk Mozzarella over top.
Go back to the cooked penne - drain & immediately add in the full 4.5oz ( 140 gr ) of goat's milk soft Peppercorn encrusted cheese & stir thru the penne completely. Dump this lovely infusion over top of your fresh veggie layer & spread evenly.
Back 2 the Stove!! Time to make your Roux!!
3tbsp of the soy margarine into a 2 qt ( L ) heated sauce pan ( medium heat please ) adding in the soy flour when melted & stir ( wisk ) vigorously. Then slowly add in your Room Temp. Organic Soy Milk ...wisking frequently..let build up density & add more soy liquid..repeat process until 100% of Organic Soy Milk is utilized. Pour your rich, thick Roux over top of your meal & level out if necessary. Top with Freshly grated Goat's Milk Hard Cheddar and freshly ground black pepper. ( All of this only takes 30min! ) Then pop into your Pre-heated 425 deg oven for the remaining 15 minutes on the clock and You Are Done!
Please enjoy with Family & Friends!
Cheers,
Richard@SGC
Number of Servings: 9
Recipe submitted by SparkPeople user SMOKINGRILLCAFE.
Nutritional Info Amount Per Serving
- Calories: 300.9
- Total Fat: 14.2 g
- Cholesterol: 24.1 mg
- Sodium: 221.1 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 5.7 g
- Protein: 18.7 g
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