Hungry for an old favorite with a twist? Looking for a delicious way to add some veggies to your family’s diet? Well look no more! We asked Chef Zane Holmquist, Executive Chef at Stein Eriksen Lodge, to share his version of some veggie Mac ‘n Cheese with us at Your Teen Magazine.
Serves 4 to 6
- 1 tsp olive oil
- ½ shallot, minced
- 2 cups milk, whole or 2%
- ¼ cup cream
- 3 ½ cups white cheddar cheese, grated
- 3 Tbsp cold water
- 1 ½ Tbsp corn starch
- Pinch of nutmeg
- 1 tsp kosher salt
- ½ tsp ground white pepper
- 10 drops Tabasco Sauce
- 1 lb pasta (whole grain fusilli or penne), pre-cooked 8-10 minutes
- 1 cup fresh peas, shelled
- 1 cup farmers baby carrots, cut into disks and blanched
- ½ cup diced ham (can substitute sautéed turkey)
- ½ cup panko bread crumbs
- 2 tsp butter
1. Heat a thick bottom 4 qt sauce pan over medium heat, add oil and sauté shallots for 2 minutes until translucent.
2. Add milk and cream to pan and bring to a slow boil.
3. Mix 3 tbsp cold water and corn starch. Turn down the heat and whisk into the milk. Continue whisking for 1 minute or until sauce has thickened.
4. Add 3 ¼ cups grated cheese slowly to the sauce and whisk until cheese sauce is smooth.
5. Add salt, nutmeg, ground white pepper and Tabasco Sauce.
6. Mix in the cooked pasta.
7. Cut the baby carrots in discs and blanch in hot salt water for 1 minute then cool immediately in an ice bath and drain.
8. Add the fresh peas, blanched carrots and diced ham.
9. Place pasta and vegetable mixture into a 6 quart baking dish and top with remaining ¼ cup of cheese.
10. Melt butter and mix with bread crumbs. Cover the top of the dish with the bread crumbs and bake at 375 degrees for 20-22 minutes or until top is bubbly and beginning to brown.
Chef Zane Holmquist’s passion for food stems from his love and enthusiasm for community involvement, dedicated to a number of organizations and causes such as Chef’s Garden’s Veggie U program, dedicated to fighting childhood obesity through education and nutritional agriculture. Well-renowned executive chef at Park City’s Stein Erikson Lodge, Holmquist also participates in Taste of the Nation, an annual event that supports the fight to end hunger.