Mac is Back
September 13, 2007

Shorter days and tighter schedules beckon us back to reality after the glory days of summer. Cooler evenings call out for comfort food while the farm markets still brim with harvest treasures— it’s a great season to be a cook! One of my favorite dishes this time of year is a quick, healthy version of homemade mac & cheese. Depending on the audience of eaters, you can keep the dish super simple, or get creative and stud it with various herbs, grilled veggies, or bits of protein— the possibilities are endless.

The master sauce consists of 4 ounces of mild goat cheese blended with a small amount of garlic, olive oil, lo—fat milk, and salt & pepper. The fun begins when you start to play with the add—ons. Fresh basil or mint is instant mouth magic (or any combination of leafy herb, for that matter.) Fresh oregano with a pinch of clove in the sauce paired with chunks of spicy sausage imbedded in the pasta is simply fantastic. A fresh dill or tarragon—infused sauce with a scallop or shrimp studding transforms the mac & cheese in another direction entirely. I like to use whole—wheat penne pasta, but any hearty variety will do. The piece de resistance is a topping of lightly toasted artisinal croutons. Oh, and the best part about this recipe? A healthy dinner is only 15 minutes away!

15 Minute Mac & Cheese

Boil water for 1 pound of dried pasta and cook al dente about 9—10 minutes. 

• In a bender or food processor mince 2 small garlic cloves.
• Add a fistful of fresh herbs (your choice) plus 4 ounces of mild goat cheese, 2 tablespoons of Parmesan cheese, 1 tablespoon of olive oil, and three—fourths cup of lo—fat milk along, with a generous pinch or two of kosher salt and fresh pepper.
• Blend well. Taste for seasoning, the sauce should be lusty in flavor.
• Slice three or four pieces of artisinal bread into small crouton cubes. Toss croutons with a small amount of olive oil and place on a toaster oven sheet. Toast  on medium, or until fragrant and golden, 1—2 minutes.
• To serve, drain pasta and pour into a large serving bowl. Add prepped veggie or protein additions. Pour sauce over and mix lightly. Top with croutons. Serves 4.
• For additional nutrition, line individual pasta bowls with a handful of fresh arugula or baby spinach before serving the pasta.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston, VT with her husband, Jeff, and three college–aged daughters who come and go. ©2008