January 29, 2010

Hidden veggie twist on macaroni & cheese

I try to put veggies in most of what I make so at least in cheesy yumminess there is some green.  This week it came in a modified mac & cheese.  It paired so well with this Vinho Verde which is slightly sparkely it lightened up cheese without being overly acidic.  The fixings for this couldn't have been any more simple:

Veggie & Chicken Mixture
1 onion chopped
1 carrot diced
2 stalks celery diced
small package of chopped mushrooms (just just easy that way)
a couple closed of garlic minced
1 package of baby spinach washed & sorted
2-4 chicken breasts steamed and finely chopped
huge handful chopped flat leaf parsley
any other herbs, I added fresh oregano I had in the fridge 
salt & lots of fresh black pepper

White Sauce
1 tbs butter
1 tbs flour
1 1/2 c milk (I used skim)
light handful parmesean
1/2 c part skim monteray jack
black pepper
few grates of nutmeg

So I sauted everything in evoo except for the spinach, chicken & herbs.  Once everything was wilted and a little brown I added all of the spinach, let that wilt then added the chicken, parsley and herbs.  I also added a splash of the wine to loosen up any bits from the bottom of the pan (don't leave that flavor just to be scrubbed out)

I made a sauce but melting the butter and wisking in the flour untill golden brown.  Added milk wisking as so not to get lumps, brought to a boil and then turned all the way down added cheeses, pepper and nutmeg (just a few grates).

Once thick, I poured over my veggies and mixed in cooked egg noodles (or any pasta) & served.  I could have baked the whole thing for a few with breadcrumbs on top, but it was already cooked and looked so yummy I didn't.  & it made awesome leftovers!!  The final dish didn't photo so well so I'll spare you but believe me it tasted great and got lots of raves.