Informations supplémentaires
30 min.
|
1330 kcal
|
easy
|
|
Printable version
1. Cook Vegetables
Bring 2½ litres of salted water to a boil in a large pot. Heat 2 tbsp. oil in a large oven-proof skillet over medium-high. Once hot, add butternut squash and cook, stirring occasionally, for 3–5 minutes, until turning golden. Meanwhile, peel onion and garlic and trim ends. Dice onion in 3/4 inch pieces. Chop garlic. Cut the kale stems out and slice leaves into 1 inch pieces. Add onion to skillet and cook 3–5 minutes, stirring regularly, until squash is tender. Add garlic and kale to skillet and cook for 2–3 minutes, until kale is tender. Season to taste with salt and pepper. Place on a plate and set aside.
2. Cook Pasta
When water is boiling, add macaroni and cook for 5–7 minutes or until al dente. Drain in a sieve.
3. Prepare Sauce
Turn broiler on to 550°F. In same skillet from Step 1, melt 2 tbsp. butter over medium. Add flour and whisk to form a paste. Reduce heat to low and slowly whisk in miso and milk. Raise heat to medium and cook for 3–5 minutes, until slightly thickened. Stir in white cheddar cheese and spice blend. Taste and adjust seasoning with salt and pepper.
4. Finish pasta
Stir cooked pasta and vegetables into skillet. Top with asiago cheese, breadcrumbs and black pepper to taste. Place skillet on top rack of oven and broil for 2–3 minutes, until cheese is bubbly and breadcrumbs are golden. Monitor closely to prevent burning.
5. Serve
Divide mac and cheese between serving plates. Enjoy!
200gMacaroni
225gButternut Squash
75gAsiago Cheese
2unitGarlic Clove(s)
60gCabbage, Kale
17gAll-Purpose Flour
400mlMilk 2%
1unitRed Onion(s)
40gPanko Breadcrumbs
115gOld Cheddar
3gSpice Blend
12mlMiso Paste
30gParmesan
What you need
pan, pot, strainer
1330 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
139g
46%
fat
64g
98%
cholesterol
145mg
48%
fiber
7g
28%
protein
54g
saturated
31g
155%
sodium
820mg
34%
sugar
23g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg