Zacaroni and Cheese

This version of  mac & cheese is bursting with veggies making it a healthy entree or side for any day of the week.  Zacaroni and CheeseDisclosure: I am a member of the Cabot Cheese Board and I have received free Cabot product as mentioned in this post. I was not expected to write a post and  I was not compensated for my time. Opinions are my own.

Have you ever wondered what’s on page 54 in your favorite cookbook? Well, neither have I, until the Recipe Redux challenged us with this party game. Yes, I did say party, because we’re celebrating the fifty-forth month anniversary of the Recipe Redux! Whoot! Whoot! Our challenge is to recreate a recipe on page 54 or 154  from our nearest cookbook. So I cracked open an old  favorite, gifted to me by my son for Christmas when he was in middle school…IMG_2724(I have always loved this book, especially the wine pairings suggested for each recipe.) Here’s what I found on page 54: IMG_2723 This recipe is actually a divine rendition of macaroni and cheese. Fonduta is made with fontina cheese, milk , egg yolks and butter. Hmm, sounds like a  perfect candidate for a redux!

My lighter version begins with a sauce made with chicken broth, skim milk, butterkin squash (you can use butternut squash , butterkin is a variety of this squash) , and Cabot’s White Oak Cheddar. I combined this sauce  with pasta and zucchini, just as in the original recipe, and why I named it zacaroni & cheese. It gets a finishing touch with with parsely and  panko seasoned with cinnamon and nutmeg. Here is   the finished product just as it  came out of the oven…Zacaroni and Cheese (zucchini mac and cheese)
IMG_3367In keeping with my favorite part of  Food & Wine Magazine’s Quick from Scratch Italian Cookbook,  I am going to suggest one of two spirits for enjoying with my zacaroni  & cheese, both Cabot’s wine pick for pairing with White Oak Cheddar: Moscato or  Syrah. Enjoy!

Zacaroni and Cheese

serves 8

by Diane Boyd

Ingredients

  • 3 cups butterkin or butternut squash, peeled and diced
  • 1 1/4 cup reduced sodium chicken broth
  • 1 1/2 cup skim milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 cups Cabot white oak cheedar, shredded
  • 1 /2 pound uncooked elbow macarroni
  • 1 pound zucchini, sliced into matchsticks
  • cooking spray
  • 1 teaspoon olive oil
  • 1/2 cup panko bread crumbs
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 tablespoons chopped fresh parsley

Instructions

1.preheat oven to 375 degrees F.

2. Combine squash , broth, and milk in a medium saucepan; bring to a boil over medium -high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.

2.  Add salt and pepper. Use an immersion blender to puree squash mixture or add hot squash mixute to a blender, securing blender lid on blender and removing center piece of lid to allow steam to escape. Place a clean towel over opening to avoid splatters. Blend until smooth. Place blended squash in a bowl ; stir in White Oak Cheddar.

3. Cook pasta according to package directions. Drain well . Add pasta and zucchini to cheese mixture. Spread mixture evenly into  a 13 x 9 glass baking dish coated with cooking spray.

4. Heat oil in a medium skillet over medium heat. Add panko, cinnamon and nutmeg and cook for 2 minutes or until golden brown. Remove from heat. Sprinkle over hot pasta. Lightly coat topping with cooking spray.

5. Bake for  25 min at 375 degrees or until bubbly. Spinkle with parsley and serve immediately.

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Fresh Fig Galette + Cabot Cheese Giveaway

This charming rustic tart combines fresh figs baked on top of a  buttery, crisp crust  and served with Monterey Jack cheese. Fresh Fig GaletteDisclosure: Along with my sponsorship to the TD Beach 2 Beacon, Cabot Creamery is providing me with a $25 gift box to giveaway on my blog. I was not financially compensated for my time. Opinions are my own.

All food fits! It’s  my personal belief that including a wide range of real foods,  varied daily, is the best way to meet nutritional needs. Of course we should include more nutrient rich foods such as: lean protein sources, fruits, vegetables, whole grains, nuts, seeds, and  low fat dairy.  But an occasional treat like thisFresh Fig Galetteis a -ok. As a matter of fact, food choices should honor both your health and your taste buds. Perfect eating doesn’t exist and feeling satisfied is a worthy goal. That said, I’m not ashamed to share my fig galette. It’s simple to make; I used a boxed pie crust mix , fresh figs  and topped it with Monterey Jack Cheese. My fig galette, eaten for breakfast on a Sunday morning,  instead of a bowl of oatmeal topped with Greek yogurt,  isn’t going to make me gain weight. It’s what we do consistently that matters.

I enjoy working with brands having similar values, like the dairy farm families of Cabot. They know that wellness isn’t just about what we consume. It includes how we move, how we interact, support and share with one another. Read about Cabot’s goal -to help people in their community live healthier, smarter lives.  Please enter below to win a $25 Cabot Cheese Gift Box!

Fresh Fig Galette

(makes 2 free form tarts, each serving 10)

Cut the recipe in half for a single rustic tart.

by Diane Boyd

Ingredients

  • 1- 15 oz. box King Arthur Flour classic pie crust mix
  • 2 pound fresh Brown Turkey figs, halved or quartered
  • 4 teaspoons lemon juice
  • 2 Tablespoon sugar
  • 4 oz. grated Cabot Monterey Jack cheese

Instructions

1. Prepare pie crust according to directions on box. Divide dough into 2 separate pieces, equal in size. Refrigerate 30 minutes before rolling out.

2. Place figs in a shallow bowl and sprinkle with lemon juice and sugar. Gently toss to combine.

3. Preheat oven to 400 degrees F.

4. Place each ball of refrigerated dough on platic wrap and roll into a 12 inch free form circle.

5. Spoon figs onto each circle of dough leaving a 2-inch border. Fold edges of dough over filling to partially cover.

6. Bake at 400 degrees for 35 minutes or until fruit juices bubble and crust is brown. Remove from oven. Allow to cool 5 to 10 minutes. Top with cheese. Cut each tart into 10 wedges and serve immediately.

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