Reinvented macaroni and cheese
Reinvented macaroni and cheese

Preparation time 20 minutes

Total time: 50 minutes

Ingredients

  1. 500 mL (2 cups) of macaroni
  2. 375 mL (1½ cups) of broccoli
  3. 15 mL (1 tbsp.) of butter
  4. 2 french shallots
  5. 500 mL (2 cups) of milk
  6. 1 mL (1/4 tsp.) of ground nutmeg
  7. 30 mL (2 tbsp.) of cornstarch, dissolved in 60 mL (1/4 cup) white wine
  8. 125 mL (1/2 cup) of grated Emmental cheese
  9. 250 mL (1 cup) of grated Gruyère cheese
  10. 60 mL (1/4 cup) of grated Parmesan cheese
  11. To taste, salt and pepper
  12. 30 mL (2 tbsp.) toasted sesame seeds
  13. 375 mL (1½ cups) of cauliflower florets
  14. 60 ml (1/4 cup) of white wine

  1. 1 pack (128 g) of duo Kale Spinach

Directions

  1. Cook macaroni in a large saucepan of boiling salted water according to package instructions. Add broccoli and cauliflower for the last 5 minutes of cooking. Drain and set aside.
  2. In the same saucepan, heat butter over medium-high heat and sauté shallots for 2 minutes, or until translucent. Add milk and nutmeg; heat until the milk is simmering. Incorporate diluted cornstarch and allow to simmer for 2 minutes, or until sauce thickens. Reduce heat to low and add grated cheese a little at a time, stirring until completely melted. Return macaroni and vegetables to the pot and combine with sauce. Season with salt and pepper to taste.
  3. Cook for 5 to 8 minutes, stirring, until the mixture is hot and the pasta and vegetables are coated with cheese sauce. Transfer to a serving dish and sprinkle with toasted sesame seeds.
  4. Serve with a green salad.

* To toast sesame seeds, heat a small non-stick skillet over medium heat. Add sesame seeds and cook for about 1 minute, or until aromatic and lightly toasted. Reserve.

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