I love homemade macaroni and cheese (or, in this case, penne and cheese) and wasn’t about to let a sprained wrist get in the way. Pre-chopped onions and mushrooms, pre-shredded cheese, and a garlic press meant I could make this without picking up a knife. A speedy sprinkling of toasted wheat germ takes the place of bread crumbs. You can use any vegetables and any blend of cheese you like—experiment to change up the flavor!
Ingredients
- 6 ounces whole-wheat penne pasta
- 1 tablespoon extra virgin olive oil
- 2 tablespoons onion, diced
- 1 clove garlic, pressed or minced
- 8 ounces button or cremini mushrooms, sliced
- sea salt, to taste
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup low-fat milk
- 1 cup Swiss or Gruyere cheese (or any blend you like), shredded (about 4 ounces)
- 1/8 teaspoon ground nutmeg
- 1 pinch cayenne
- freshly ground black pepper, to taste
- 1 tablespoon toasted wheat germ
Instructions
- Preheat oven to 400°F.
- Cook pasta according to package directions. Drain, and return pasta to the pan you used to cook it. Set aside.
- Heat a skillet over medium-high heat. Add oil. Add onion, and sauté 2 minutes, or until tender. Add garlic, and saute 30 seconds, or until fragrant. Add mushrooms and a pinch of salt. Saute 5 minutes, or until mushrooms release their liquid and are slightly browned. Set aside.
- While the pasta cooks, heat a medium saucepan over medium heat. Add butter, and cook until melted. Whisk in flour, and cook 2 minutes, stirring constantly. Gradually whisk in the milk, and cook 1 minute, or until thick enough to coat the back of spoon. Remove from heat. Gradually whisk in cheese, whisking until the cheese melts. Whisk in nutmeg, cayenne and pepper. Add cheese and mushrooms to cooked pasta, stirring to combine thoroughly.
- Scrape pasta into a greased 8-inch square baking dish. Sprinkle with wheat germ. Bake for 10 minutes, or until bubbly.
Servings: 4
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