LENTIL-VEGETABLE MAC AND CHEESE

Repeatedly conscientious about employing what I have accessible and the eagerness to satisfy my hungry palate effect some of my best recipes.  
With less than a cup of lentils, odds and ends of vegetable draw leftovers, it made sense to produce a process to use them up. Despite a gusto for mac n cheese with a buttery topping, my frugal side convinced me to use up these remnants. Then I perceived "why not combine it all" ? The outcome; this scrumptious Lentil-Vegetable Mac 'n Cheese foolproof for a weeknight meal or as a side dish on Thanksgiving and its not from a box. 

Try it with broccoli, mushrooms or what you like. This recipe made 1 small round ramekin and 1 oval ramekin but it can be easily doubled to make a large family-style casserole. I hope you give it a try -  it is truly divine!

Lentil-Veggie Mac & Cheese

Ingredients 

2-3 tablespoons extra virgin olive oil

3 cups mixed vegetables, diced. Such as:

  1 small carrot

  1/2 stalk celery

  1/2 yellow pepper

  1/4 red pepper

  1/2 onion

  1-1/2 teaspoon chili powder

  1 teaspoon paprika

  1 teaspoon garlic powder

  1/2 - 1 tsp cayenne pepper

  Salt and pepper

  2 cups fresh baby spinach

 3/4 cup raw lentils, cooked and drained

2 cups raw Campanella pasta, cooked al dente

2 tablespoons butter

2 tablespoons flour

1-1/2 cups sharp low-fat white cheddar cheese, grated

1 cup Queso Fresca, low-fat Mozzarella or goat cheese

1/2 cup grated Parmigiano

1 cup lactose-free skim milk

Topping: 1 tablespoon butter, 3/4 cup Italian seasoned breadcrumbs (Progresso), 2 tablespoons grated Parmigiano

Directions

Preheat oven to 400 degrees. Grate the cheese on waxed paper and refrigerate until ready to use; crumble the Queso Fresca.

In a large sauté pan heat the olive oil; add the diced onion, celery, yellow and red peppers and sliced carrot. Saute on low heat until vegetables are fork tender. Add the chili powder, paprika, garlic powder, cayenne pepper, salt and black pepper. When vegetables are cooked, add the baby spinach and cover pan to allow the steam to wilt the spinach; remove from the heat.

Cook pasta al dente according to package directions, drain in a colander and set aside.

In a medium sized pot, make a roux by melting the butter then stirring in the flour; cook for 1-2 minutes to combine.

Slowly add the milk, stirring constantly with a whisk to remove the lumps. Add the cheese and stir with a wooden spoon until melted; add just a pinch of salt and pepper.

Stir in the veggies, lentils and spinach mixture and continue to stir and coat them with the cheese sauce. Add the pasta, stir to combine and transfer to a buttered casserole dish. Using the sauté pan, add 1 tablespoon of butter to melt on low heat. Add the breadcrumbs and stir into the butter to coat; remove from the heat and add the Parmigiano. Place the topping mixture over the filling and bake in a 375 degree oven until topping is browned and the macaroni, cheese and vegetable mixture is bubbling; approximately 15-20 minutes, depending on your oven temperature. Makes 4-6 servings

Cook’s Note: Lentil-Veggie Mac and Cheese can be made the day before, covered and refrigerated until ready to cook. Allow about 5 more minutes of cooking time after removing from the fridge. Also, take in consideration the size of the casserole dish; if using one dish it will take a little longer than using individual casserole dishes.

Quesa Fresca or"fresh cheese"is a Mexican cheese, traditionally made from raw cow milk or a combination of cow and goat milk. In the States, we'll most likely find pasteurized versions.

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Amelia’s Kitchen 11192013   Join my Group Page - The Wooden Spoon where we talk about recipes and share food ideas daily.  https://www.facebook.com/groups/thewoodenspoon