Mac’s Not Here

Macaroni and cheese, of course, calls for that familiar pasta shape. But who says you can’t get creative? Try farfalle and cheese. And instead of serving a green vegetable as a side dish, fold it into the main course.

Start by making a bechamel sauce and add a good amount of sharp Cheddar cheese to it. Separately, cook the broccoli with the pasta, then drain them and combine them with the sauce. Finally, put a topping of bread crumbs on the whole thing and stick it under the broiler to make it crunchy.

For dessert, saute apples and spoon them over scoops of dulce de leche ice cream. Mmmm, comfort food.

Farfalle and Cheese

Active Work and Total Preparation Time: 30 minutes * Vegetarian

Panko, Japanese bread crumbs, can be found at Asian markets and well-stocked supermarkets.

*

5 tablespoons butter, divided

1 onion, diced

1/4 cup flour

4 cups milk

2 cups grated sharp Cheddar cheese

Salt, pepper

1/2 cup panko or bread crumbs

2 tablespoons Parmesan cheese

1 pound farfalle

4 cups broccoli florets

*

Melt 4 tablespoons of the butter in a saucepan over medium-high heat. Add the onion and cook until softened but not browned, about 4 to 5 minutes. Add the flour and cook 2 to 3 minutes. Add the milk, stirring constantly. When it comes to a boil, reduce the heat and simmer for about 15 minutes, stirring frequently. Add the Cheddar cheese, stirring to melt. Don’t let it come to a boil, or the sauce will separate. Season to taste with salt and pepper.

Meanwhile, melt the remaining tablespoon of butter in the microwave and mix with the bread crumbs and Parmesan cheese. Set aside.

Heat the broiler to high.

Cook the farfalle and broccoli in boiling salted water until the pasta is al dente and the broccoli is tender, 10 minutes. Drain.

Mix the pasta, broccoli and sauce together and turn into a 13x9-inch baking dish. Top with the bread crumb mixture and place the dish about 6 inches beneath the broiler until toasted and golden brown, 30 to 60 seconds. Watch carefully to prevent burning.

*

4 to 6 servings. Each of 6 servings: 538 calories; 568 mg sodium; 96 mg cholesterol; 31 grams fat; 19 grams saturated fat; 42 grams carbohydrates; 24 grams protein; 3.70 grams fiber.

Sauteed Caramel Apples a la Mode

Active Work and Total Preparation Time: 15 minutes

Use one green and one red apple for contrast.

*

2 large tart apples, such as Pippin, Granny Smith or Fuji

2 tablespoons butter

2 tablespoons sugar

Dash cinnamon

2 tablespoons whipping cream

1 pint dulce de leche ice cream

Core and cut the apples in 1/4-inch slices.

Melt the butter in a skillet over high heat. Add the apples. Toss to coat. Sprinkle with the sugar. Continue to cook the apples over high heat, stirring frequently, until the sauce begins to turn golden brown, about 5 to 7 minutes. Stir in the cinnamon and cream and remove from the heat.

Serve the apples over scoops of dulce de leche ice cream.

*

4 servings. Each serving: 283 calories; 102 mg sodium; 66 mg cholesterol; 19 grams fat; 12 grams saturated fat; 27 grams carbohydrates; 3 grams protein; 0.81 gram fiber.

MENU

Farfalle and Cheese

Sauteed Caramel Apples a la Mode

COUNTDOWN

30 minutes before: Heat pasta water. Chop broccoli. Chop onion. Grate cheese.

25 minutes before: Prepare sauce.

15 minutes before: Slice apples and cook.

10 minutes before: Cook pasta and broccoli.

Just before serving: Place Farfalle and Cheese under broiler.

SHOPPING LIST

2 apples

1 large bunch broccoli

3/4 pound sharp Cheddar cheese

1 pint dulce de leche ice cream

Panko or bread crumbs

1 pound farfalle pasta

STAPLES

Butter

Cinnamon

Flour

Milk

Onion

Parmesan cheese

Sugar

Whipping cream

*

Plate and casserole dish from Williams-Sonoma stores.