If your kids love Mac & Cheese, and what kid doesn’t, here’s a great way to give them their favorite food without a shred of guilt because you’ve also covered some healthy veggies with cheese in the making.

Choose a variety of cheeses to change the dish a bit from time to time.  Try Monterey Jack or Parmesan for additional kick to the mix.  The mozzarella cheese called for in the recipe will give the finished casserole a stringy, gooey texture which kids appreciate.  Swiss cheese will add a whole different flavor and goes well if you decide to add a little diced ham for another great flavor combination.

Be careful not to over-bake this dish as it will tend to dry out and get crusty if cooked too long.  If you’re concerned about the broccoli not cooking thoroughly in that time, precook it a little or use frozen broccoli that has been thawed.

4 C of macaroni
1 1/3 C of water
1 T olive oil
1 (8 oz.) pkg. shredded Cheddar cheese, divided
1 (8 oz.) pkg. shredded mozzarella cheese, divided
5 garlic cloves, chopped and divided
1 t dried oregano, divided
1/2 t salt
1/4 t of black pepper
2 yellow bell pepper, cleaned and cut into thin strips that are bite sized
3 C of broccoli florets, cut into small, bite size pieces (these may be slightly precooked – see note above)
3 C of fresh spinach, chopped
3 plum tomatoes, chopped (may substitute grape tomatoes cut in half)

Set the oven temperature to 450 allowing the oven to preheat.
Spray a cast iron Dutch oven well with a non stick cooking spray.
Pour the macaroni into the prepared Dutch oven.
Add the olive oil to the water in the measuring cup and whisk until combined.
Pour the mixture over the macaroni and stir until the macaroni is well coated, being sure to leave macaroni evenly distributed over the bottom of the pot.
Place both types of cheese into a mixing bowl and toss to combine.
Sprinkle half of the cheese mixture over the macaroni.
Scatter half of the garlic over the cheese.
Sprinkle half of the oregano and all of the salt and pepper evenly over the top.
Layer the bell pepper strips into the pot.
Spread the broccoli over the bell peppers.
Cover with the remaining cheese.
Sprinkle the remaining garlic and oregano over the cheese.
Top with spinach and the tomatoes.
Cover and bake 30 to 35 minutes or until the cheese has completely melted and the macaroni is tender.

Makes 4 servings

This entry was posted on Monday, February 1st, 2010 at 5:26 am and is filed under Recipe Of The Day. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.