Another Mac & Cheese

Ingredients:

• 4 cups broccolini florets, chopped broccoli rabe or broccoli florets
• Salt
• 1 pound whole wheat penne, twists or elbows or brown rice pasta
• 2 tablespoons extra virgin olive oil (EVOO)
• 3 tablespoons butter
• 2 shallots, very finely chopped
• 4 cloves garlic, finely chopped
• 1 small Fresno chili pepper or red cherry pepper, seeded and very finely chopped
• 3 tablespoons flour
• 2 1/2 cups whole milk
• Pepper
• 1 1/2 cups shredded yellow sharp cheddar cheese
• 1 cup aged Gouda cheese, shredded
• 1 cup Parmigiano Reggaino cheese, freshly shredded
• A few sprigs of fresh thyme, finely chopped

Preparation:
Bring a few inches of water to a boil. Salt the water and parboil broccolini, rabe or broccoli for 4-5 minutes. Drain and cold shock, then dry on kitchen towels.

Bring a large pot of water to a boil for the pasta and undercook the pasta by about 2 minutes.

Pre-heat the oven to 425°F.
Heat a saucepan over medium heat with the EVOO and butter. Sauté the shallots, garlic and chilies for 2-3 minutes, then add the flour and stir for 1 minute. Whisk in the milk and season the sauce with salt and pepper; melt in the cheddar and Gouda.
Combine the pasta with the broccolini, rabe or broccoli and the sauce and transfer to a baking dish. Top with the Parmigiano Reggaino cheese, sprinkle with fresh thyme and bake until brown and bubbly.


Of course, I was out of broccoli when I made this.

I was also out of thyme.

We all thought it needed more salt and pepper, but it was pretty good overall.  The only complaint I had was the cost.  With all of those cheeses, it became a bit pricey.  At any rate, it dressed up our meager fish sticks and asparagus.

The Real Scoop
by Andrew

Now THAT'S CHEESY!