Macaroni and Cheese with Summer Squash, Broccoli, and Scallions

Crunchy topped vegetable studded gooey goodness. What’s not to like? And if you have carnivores to deal with, add in crumbled Italian sausage, bacon, or ham and you will make them quite happy.

INGREDIENTS:

1 large head broccoli (enough to equal 2 heaping cups of floret ends)

2 cups summer squash cut into 3/8ths inch cubes

½ bunch scallions, whites and pale green parts, cut into ¼ inch bits

Macaroni and Cheese:

8 ounces macaroni, cellentani, or penne rigati pasta

2 cups Gruyere cheese, grated

½ cup Romano, parmesan, or dry Jack cheese, grated

3 cups milk

4 tablespoons unsalted butter

3½ tablespoons all-purpose flour

1 cup bread-crumbs, homemade preferably

½ teaspoon fresh thyme, marjoram, oregano, or a combination, minced

1 small garlic clove, peeled

Salt and pepper taste

Pimenton de la Vera, if you wish, around 1 tablespoon

Olive oil as needed

METHOD:

For the vegetables; bring a large pot of water to a boil. Put the broccoli into a handled sieve or fine-meshed strainer basket. Dip the broccoli in for 30 seconds or just until it is barely cooked. Remove from water and rinse with cold water and drain. Repeat with the summer squash. This will take just a few seconds. Blanch the scallions for a few seconds as well, and then drain. Toss the vegetables to mix well and set aside.

If it will not bother you, save the blanching water and use for making the pasta. Add plenty of salt before dropping in the noodles.

For the mac ‘n’ cheese; Butter or oil a casserole/gratin/Pyrex dish large enough to hold the pasta and veg with a little room to spare.

Cook noodles according to package instructions, and drain.

In a wide-ish bottomed saucepan, melt the 4 tablespoons butter over medium low heat. Add the peeled garlic and cook until butter is fragrant and garlic is golden all over. Remove and discard garlic clove. Add half the herbs and stir in. Add the flour to the butter a little at a time, and use a wooden spatula to stir with. Stir until the butter is fragrant and the roux is a shade darker. Continue stirring constantly and slowly drizzle in the milk.

After all the milk is in, stir for a few minutes more, being sure to scrape the pan bottom to prevent scorching. Lower heat to low and scatter in the cheeses, stirring all the while. Once all the cheese has melted the sauce should be a little thick. Taste sauce and season with pepper and a touch of salt if needed. Pour sauce over pasta and stir in. Add the vegetables and stir to combine all the ingredients and coat with the sauce. Transfer to the oiled casserole dish and thump the dish onto a counter to settle and level the contents.

Put the bread crumbs into a bowl and scatter with the remaining herbs. Lightly oil the breadcrumbs until they are glistening a bit and are evenly coated. Toss to mix and check that all the crumbs are oiled. If you wish to add a smoky flavor, sprinkle the crumbs with the Pimenton de la Vera, and season with salt and pepper.

Bake in a pre-heated 350°F oven for 30 minutes (until everything is hot throughout and the crumbs are golden and crunchy). Remove from oven and allow a few minutes to set up and cool a little. Serve.

Serves: 4

Source: Chef Andrew E Cohen