Garden Vegetable Mac and Cheese
Garden Vegetable Mac and Cheese
Garden Vegetable Mac and Cheese
Garden Vegetable Mac and Cheese
Garden Vegetable Mac and Cheese

Garden Vegetable Mac and Cheese

David Venable

Whether you need to use up that summer produce, or you're trying to get your family to eat more veggies, this dish is cheesy, hearty & wholesome!

Ingredients

  • 1/2 lb dry penne pasta, cooked according to package directions
  • 5 Tbsp butter, divided
  • 3/4 cup panko breadcrumbs
  • 1 Tbsp fresh chopped parsley
  • 2 Tbsp fresh chopped basil
  • 1–1/2 tsp salt, divided
  • 1/2 tsp black pepper, divided
  • 1 tsp minced garlic
  • 1/2 cup medium diced onions
  • 1/2 cup medium diced carrots
  • 1 cup broccoli florets
  • 1/2 cup diced zucchini
  • 1/2 cup corn
  • 1/2 cup roasted peppers
  • 2–1/2 Tbsp flour
  • 1–1/2 cup milk
  • 1 cup grated dill Havarti cheese
  • 2 cups grated Monterey Jack cheese
  • 3 beefsteak tomatoes, sliced 1/4" thick (about 10–12 slices)

Directions

Preheat the oven to 375°F.
Melt 3 Tbsp butter over medium heat in a large, oven-safe skillet. Meanwhile, in a small bowl, combine the bread crumbs, parsley, basil, 1/2 tsp salt, and 1/4 tsp pepper. Then, add the melted butter and stir until combined. Set aside.
Melt 2 Tbsp of butter over medium heat in the same skillet. Add the garlic, onions, and carrots and sauté until the onions are translucent, about 6–8 minutes. Add the broccoli and sauté for another 2 minutes. Add the zucchini, corn, and peppers and sauté for another 2 minutes. Add flour and sauté for another minute. Add the milk and heat until nearly simmering and the mixture has thickened, stirring constantly.
Reduce the heat to low and add both cheeses, 1 tsp salt, and 1/4 tsp pepper. Stir until the cheese has melted and then remove the pan from the heat. Add the pasta and stir until it's evenly coated with sauce and vegetables. Top the surface of the mac and cheese with the tomato slices. Finish the dish by sprinkling the bread crumb mixture over the tomatoes.
Bake for 45 minutes, or until the tomatoes are cooked through and the crumbs are golden.

Cook's Notes

How can you make this recipe in the dead of winter? Use thawed frozen carrots, broccoli, corn—even onions and peppers. You can also substitute dried herbs and canned diced tomatoes.

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