Oven Mac and Cheese with Vegetables

(Servings: 6 to 8; Preparation Time: 1h15min)

2 cups elbow macaroni – cook according to directions

2 tablespoons olive oil

1 cup cauliflower – broken into small florets (or zucchini)

1 pound mushrooms of choice – sliced

¼ onion – finely diced

1 small clove garlic – crushed

1 tablespoon mustard seeds

½ teaspoon Italian herbs

2 tablespoons butter

2 tablespoons flour

1 teaspoon salt

½ teaspoon black pepper

2 cups milk or yogurt

1 cup shredded sharp cheddar

1 cup shredded mozzarella

½ cup smooth cottage cheese

4 large tomatoes – sliced

Preheat the oven to 350°F. Heat the olive oil in a large skillet and saute the onions, garlic, cauliflower and mushrooms. Add the mustard seeds. Be careful not to burn the seeds.

Melt butter in a saucepan and slowly stir in the flour. Make sure the flour mixture is toasted. Stir in the salt and the milk. Keep stirring until the mixture comes to a boil and begins to thicken. Remove from heat. Add the black pepper, herbs and cheeses. Stir ‘til cheese is melted. Add the vegetable mixture and the macaroni. Pour into a 9 x 13 casserole and top with sliced tomato. Bake for 45 minutes. Allow to cool for 5 to 10 minutes before serving.

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Mac and Cheese is a favorite of mine. Usually I make it when I know I have a few days alone, and I don’t want to be bothered with meal preparation. You know those times – family are away, and it’s time to indulge in doing what you want when you want and how you want. Read late, watch TV late, work on projects – the ones that take a lot of space. Baked mac and cheese is a good standby, and the mushroom, cauliflower and tomatoes make it a bit healthier. This will last for a few days. Serve with salad, sliced apples and carrot sticks.

#MacandCheese