Macaroni & Cheese

My version of the comfort food that is mac n cheese. With vegetables because they are tasty and add color. Makes a large batch, reheats well in small portions, freezes decently well.

2 table spoon butter
2 table spoon flour
2 cup milk
1 green pepper, diced
1 red pepper, diced
1 broccoli, diced
1/2 bag of macaroni pasta
Shredded cheese
salt and pepper to taste
1 pinch cayenne pepper
1 pinch fresh grated nutmeg


1. Pre-heat the oven to 350F.

2. Bring a large pot of salted water to a boil and cook the pasta. You want them a bit underdone. Drain the pasta.

3. In a sauce pot, melt the butter. Add the flour and cook until fragrant. Add the milk in a few steps, whisking well, we don’t want this sauce too thick. Add salt, pepper, the nutmeg and the cayenne pepper to the sauce.

4. Add the broccoli and simmer until they start turning tender and bright green. They will finish cooking at the baking step. If you like broccoli extra-soft you can steam it before this step.

5. Add the peppers and a few handfuls of grated cheese. Stir until the cheese is melted.

6. Mix the sauce with the drained pasta.

7. Transfer to a casserole dish and sprinkle a generous quantity of cheese on top.

8. Bake for 30 minutes. Turn the oven to broil for a few minutes at the end to brown the cheese. Serve warm.


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