Mac and Cheese with Mustard Greens
This greens-spiked version of mac and cheese gets its velvety richness from carrot purée rather than milk or cream.
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This greens-spiked version of mac and cheese gets its velvety richness from carrot purée rather than milk or cream.
Ingredients
- 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
Preparation
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.
Nutrition Information
- 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