I bought a huge cauliflower at the farmer’s market 2 weeks ago. I had three meals of a wrap (delicious, BTW). But it was starting to get quite a few discolored areas on it and the dang thing was still bigger than an average cauliflower! Cut it up and roasted it. I had a small buttercup squash sitting on the counter for 3 weeks and a zucchini that was starting to get shriveled in the fridge. So there’s my three veggies.
There was a package of shredded cheese in the freezer and a few slices left of Swiss cheese. Not gonna lie – there was a bit of mold on the Swiss, but I simply cut it off.
The box of shells had enough left in it for a serving, as did a box of penne. Threw them both in a pot of salted boiling water.
After draining the pasta, make a roux – put about a tbsp of butter in the same saucepan along with about 1/3 cut diced onions. A few minutes later add some grated garlic. Watch carefully while you put your pasta and veggie’s in a 9X13 pan.
When the onions are translucent and before the garlic browned (timing here, folks) add a tbsp, maybe a titch more of flour. I only had white whole wheat on hand, but that worked fine. Stir it up a bit and start adding milk. You’ll probably end up adding about 1 – 1 1/2 cups. Add your cheese. Season it as you like, but I simply added a bit more salt, white pepper and 1/2 tsp Italian seasoning. Pour this over your veggies and pasta. Lightly work it into the veggies. You can add a bit more milk, sparingly, if needed and work that in too.
I did not use a bread crumb topping. The cheese alone would brown and get a bit crunchy which is delicious. Even though this has veggies, it can still get heavy to eat. If you want to, toss some melted butter into your bread crumbs (love the panko type) and spread on the top.
After having some for lunch and letting it cool, I prepared 2 meals for work lunches for the next week.
And this is how I roll.