People of the world. I have exciting news.
There is something called a “Mojito Godiva Truffle” floating around in the world and I need to find it. Now. There’s also a “Peach Bellini Godiva Truffle.” I melt.
My mom, kindly, bought a “Chocolatini Godiva Truffle” for me yesterday, which I scarfed down somewhere between savoringly and animalistic. There’s a love-hate relationship with truffles. Love that they’re so delicious, hate that they’re so small and are gone instantly.
This, sadly, is not a truffle recipe. This is a pasta recipe. However, it still falls under the ‘Comfort Food’ category. Now, I will admit, I followed this recipe pretty closely, with just a few minor changes, but I cannot get into broccoli and carrots being in anything warm. I just don’t like them.
I can do cold, fresh carrots all day long and I can eat broccoli covered in dip, but there was just not enough cheese to cover these mushy vegetables. Squash, peppers, and zucchini? I’m game. Broccoli and carrots? I’m the equivalent of a 4 year old. Get. Them. Out.
I’m sure you’ll be seeing a remake of this dish with some vegetable substitutions. Stay tuned, people. It will involve pasta + cheese.
PS: Don’t let my dislike for broccoli and carrots turn you off from this recipe. It was still delicious. Even with the not-so-great-when-cooked-and-mushy vegetables, it was still fab.
Roasted Vegetable Mac ‘n’ Cheese
Adapted from The Comfort of Cooking
2 c whole wheat pasta
1 c broccoli, chopped
1/4 red bell pepper, chopped
1/4 green bell pepper, chopped
1 yellow squash, chopped
1 zucchini, chopped
1/3 carrots, chopped
Pinch of oregano
Pinch of dried basil
Pinch of black pepper
1/4 c olive oil
1 garlic clove, minced
3 tbsp whole wheat flour
1 1/2 c plain soymilk
2 c shredded cheddar cheese
Pinch of red pepper flakes
Pinch of cayenne pepper
1/4 c Italian breadcrumbs
1. Combine chopped vegetables with 3 tbsp of olive oil, dried basil, and dried oregano. Roast for 20 minutes, stirring half way, at 400°F.
2. Meanwhile, cook the pasta according to directions.
3. When the vegetables are almost cooked, start on the sauce. In a saute pan, saute the garlic in the remaining tbsp of olive oil over medium-low heat for a minute or two, until fragrant.
4. Add flour to garlic-oil mixture, and slowly add in milk. Stir frequently and until sauce has thickened slightly.
5. Take off the heat (or turn off the heat but leave on the burner, if trouble melting) and add the cheese, stirring until combined.
6. Add vegetables and pasta to cheese sauce.
7. Pour mac ‘n’ cheese into 5×9″ baking dish, and sprinkle breadcrumbs on top. Broil for 3-4 minutes to get a nice, crunchy exterior.