Lighter Macaroni and Cheese from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richa
In this update of macaroni and cheese, we use ricotta cheese flavored and moistened with a little tomato sauce. If subjected to long baking, the cheese would tighten up, so the macaroni and cheese ...
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Ingredients
- 1 cup thinly sliced carrots, cut on a sharp diagonal
- ½ pound rigatoni or elbow macaroni
- Salt
- ½ cup finely grated sharp cheddar cheese (about 2 ounces)
- 1 cup ricotta cheese, preferably freshly made
- ½ red (bell) pepper, cut into short thin slivers
- 1 cup broccoli florets (¾ inch), including peeled and diced (½ inch) stems
- 2 teaspoons olive oil
- 6 mushrooms, thickly sliced
- 1 large garlic clove, minced
- 3 scallions, white parts thinly sliced, green parts sliced on a diagonal about ½ inch wide
- 1 small red onion, chopped
- Freshly grated nutmeg
- Freshly ground black pepper
- ½ cup tomato sauce, homemade, or storebought
- Hot pepper sauce
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
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