This greens-spiked version of mac and cheese gets its velvety richness from carrot purée rather than milk or cream.
- 1 cup finely diced carrots
- 1 2/3 cups plus 2 Tbs. vegetable broth, divided
- 6 oz. small elbow macaroni (11/2 cups)
- 1 Tbs. butter
- 1 cup chopped shallots
- 4 oz. chopped mustard greens (4 cups packed)
- 6 oz. coarsely grated extra-sharp Cheddar cheese (11/2 cups packed)
- 3 Tbs. all-purpose flour
- 1 pinch cayenne pepper
- 2 tsp. mild hot sauce, such as Cholula
1. Cook carrots in large saucepan of boiling salted water 5 minutes, or until tender. Drain, then transfer carrots to blender using slotted spoon. Add 2/3 cup broth to blender. Cover, and blend carrots into smooth purée. Set aside.
2. Cook macaroni in saucepan of boiling water 6 minutes, or until just tender but still firm. Drain, and set aside.
3. Coat large nonstick skillet with cooking spray. Add butter, and melt over medium-low heat. Add shallots, cover pan, and cook 3 to 4 minutes, or until tender but not brown. Add mustard greens, and cook 2 minutes to wilt slightly. Add 2 Tbs. broth, cover pan, and cook 4 minutes, or until greens are tender but still bright green, stirring occasionally. Remove from heat.
4. Toss together cheese, flour, and cayenne in bowl. Bring remaining 1 cup broth and carrot purée to simmer in saucepan over medium heat, and gradually whisk in cheese mixture. Simmer 3 minutes, or until sauce is thick and smooth, whisking constantly. Whisk in hot sauce, reduce heat to low, and stir in macaroni, then mustard greens. Season with salt and pepper, if desired.
- Calories: 297
- Carbohydrate Content: 32 g
- Cholesterol Content: 36 mg
- Fat Content: 13 g
- Fiber Content: 4 g
- Protein Content: 11 g
- Saturated Fat Content: 8 g
- Sodium Content: 338 mg
- Sugar Content: 5 g