Veggin’

This recipe appeared in the February 2009 issue of Prevention magazine. I have never been motivated to make my own macaroni and cheese, but after my mother made this recipe, I was convinced.

What makes this recipe unique is using a bit of chopped chipotle chile pepper in adobo sauce. A little goes a long way, so if you don’t want the macaroni and cheese to be super spicy, pare down the amount called for in the recipe.

Macaroni and Cheese
Prevention Magazine – February 2009

• 3 cups elbow macaroni (I used a multi-grain, protein rich pasta)
• 3 medium scallions, chopped (1/4 cups)
• 2 1/4 cups 1% milk, divided (I used skim milk)
• 3 Tablespoons all-purpose flour
• 2 1/2 cups shredded reduced-fate (2%) sharp Cheddar cheese (10 oz)
• 1/2 cup reduced-fat sour cream (I used fat-free sour cream)
• 2 Tablespoons Dijon mustard
• 1 teaspoon chopped chipotle chile pepper in adobo sauce
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 Tablespoons dried bread crumbs
• 2 Tablespoons grated Parmesan cheese
• 2 teaspoons olive oil

Preheat oven to 400 degrees. Coat 2-quart baking dish with cooking spray. (Note: I started preheating the oven near the end of cooking the macaroni. No need to keep an oven hot when you don’t need to, right?)

Prepare macaroni per package directions.

Add scallions and 1 3/4 cups of the milk to large pot and bring to a simmer over medium heat while macaroni cooks.

Whisk flour and remaining 1/2 cup milk in small bowl. Whisk milk-flour mixture into simmering milk. Cook, stirring, until thickened.

Remove from heat and gradually stir in cheddar until smooth. Add sour cream, mustard, and chipotle pepper.

Add drained macaroni, salt and black pepper.

Transfer to prepared baking dish.

Combine bread crumbs, Parmesan, and oil in small bowl. Sprinkle on top of macaroni and cheese.

Bake 25 minutes, or until bubbling and golden brown.

This recipe is inspired by one that appeared in Madhur Jaffrey’s World Vegetarian. You can prepare this dish ahead of time, store it in the fridge, then heat through when you are ready to serve. This casserole creates and interesting consistency, once you lift it out of the pan, it separates and becomes more of a hearty rice dish. It also works well reheated as leftovers.

I used a bourbon chipotle hot sauce in this version and it added a nice smoky flavor to the dish. You can just choose your favorite hot sauce and season to your liking.

Mexican-Style Rice Casserole with Corn, Sour Cream, and Cheese
by Megabeth

6 cups rice, cooked (made from 2 cups dry rice)
2 Tablespoons olive oil
1 medium red onion
2 garlic cloves, minced
1 4-oz can fire roasted green chilies
1 t cumin
1 t chili powder
dash cayenne pepper (or to taste)
1 3/4 cups corn kernels (from fresh corn) 1 1/2 cups fat free sour cream
1/2 cup fat free Greek yogurt (or just use a total of two cups of sour cream)
Flavored hot sauce, to taste (I used about 2 Tablespoons of a mild flavored bourbon chipotle hot sauce)
1 1/2 lightly packed cups grated cheddar cheese

Put oil in saute pan over medium heat. Add onions and garlic and saute until onion is translucent (about 3 minutes). Add chilies, corn, spices and stir. Cook a few minutes to start heating up the corn for about a minute or two. Take mixture off the heat and let it cool off.

In another bowl add cooked rice, sour cream, and hot sauce and stir to combine. Stir the cheddar cheese into the mixture.

Put mixture into 2-quart square baking dish (or 3-quart casserole dish).

Bake for 45 minutes at 350 degrees until heated through.