Jalapeno Root Vegetable Mac and Cheese
Team: Boys & Girls Club of Burlington Middle School
Host School: Boys & Girls Club of Burlington
Age Group: Middle School
Ingredients
Topping:
1/2 cup breadcrumbs
1/4 cup grated Parmesan
1 Tbsp fresh parsley
1 tsp kosher salt
1 tsp black pepper
1/2 tsp crushed red pepper
Sauce:
2 cups local heavy cream
2 cups local milk
1 cup local unsalted butter
1 cup local flour
2 shallots, minced
2 bay leaves
pinch nutmeg
1 Tbsp kosher salt
1 tsp white pepper
12 oz local sharp cheddar, shredded
1/2 cup grated Romano
1/2 grated Parmesan
Vegetables and Pasta:
6 cloves garlic
1 Tbsp olive oil
1/2 cup fresh jalapenos, sliced
1/2 cup local butternut squash, cut into 3/8" cubes
1/2 cup local parsnip, cut into 3/8" cubes
2 cups vegetable stock
1/2 lb dry cavatappi pasta
Preparation Instructions
Topping:
1. Combine all ingredients and set aside.
Sauce:
1. In a large sauce pan melt butter over medium heat. Add minced shallots and sweat 3 minutes, add flour and cook 5 minutes, stirring often.
2. Add cream, milk, bay leaves and nutmeg. Stir occasionally to prevent scorching and simmer for 5 minutes, until thick. Remove bay leaves.
Vegetables and Pasta:
1. Garlic, Parsnips & Butternut Squash: Cut butternut squash and parsnips into 3/8” cubes. Slice garlic. Bring vegetable stock to a boil in a small sauce pan. Add butternut squash, parsnips, and garlic to vegetable stock and simmer until al dente. Allow to cool and hold for assembly.
2. Jalapenos: Cut jalapenos into 1/8” slices, set aside.
3. Pasta: In large stock pot bring 8 cups of water to a boil. Cook pasta until al dente. Rinse under cold water to cool and set aside.
Assembly:
1. In large bowl combine cooked pasta, warm cream mixture, roasted garlic, butternut squash, parsnips, jalapeno, cheddar, parmesan, and Romano. Fold gently to combine.
2. Sprinkle with topping and bake at 350° for 30-40 minutes.