Mac and Cheese with Peas and Tomatoes

So in the last few weeks I've had to give up my passion for concocting new recipes to make room for course work and law school applications. Don't get me wrong. I'm excited to finally get back to school, but I certainly miss exercising my culinary creativity. I think, unfortunately, new recipes will be few and far between until Christmas break, so bare with me.

Being away from home, I was really craving something deliciously savory and comforting. As far as I'm concerned, nothing says comfort food like a steaming bowl of creamy macaroni and cheese. Obviously the pasta and cheese were integral ingredients, but then I began to hear my mother's voice. "Eat your vegetables!" Who can say no to Mom? So I thought I'd add a few peas and fresh tomatoes to pretend like I was eating something remotely healthy.

First, the choice in pasta shape was absolutely crucial. I wanted a noodle that was going to soak up all of the cheesy goodness and become one with the vegetables. I decided upon a rotini pasta.  The crevices in the cork-screw shape were perfect for retaining a delicious sauce. While cooking the pasta, I tossed a mess of shredded, sharp cheddar cheese together with a bit of cornstarch, garlic powder, paprika, salt and pepper. I opted to use corn starch as a thickening agent for the sauce. However, if you should find yourself without corn starch, you could instead stir together a roux made of equal parts melted butter and flour.

How to Make a Roux: http://culinaryarts.about.com/od/culinaryfundamentals/ss/roux.htm

In fact, the next time I make this recipe, I think I would sooner use a roux to thicken the cheese sauce. Often times if a sauce is not cooked long enough, the flavor of the corn starch doesn't entirely cook out. I also feel as though I'm sinning in the culinary world when I cheat with corn starch. All that aside, once the pasta was cooked, I drained the pasta and set it aside. In the same pot, I heated evaporated milk over low heat and incorporated the cheese mixture and a bit of Dijon mustard. The mustard cuts through the heavy cream sauce and brings a needed bite to the dish. Once the cheese was melted, I folded in some peas, diced tomatoes, and the cooked noodles. Now at this point, you could easily grab a fork and dig right in. However, I had one more trick up my sleeve to set this dish over the top. In a bowl, I combined panko bread crumbs with Italian seasoning, salt, pepper, and a touch of olive oil. I poured the mac and cheese into single serve, over safe bowls and topped each dish with a sprinkle of bread crumbs. After about five to eight minutes under the broiler, the top of the macaroni and cheese was brown, crispy, and delicious.

I must say I was quite pleased with the dinner I had managed to create this evening. The mac and cheese was thick and creamy and the vegetables brought a necessary freshness to the dish! My comfort food craving was satisfied, and it couldn't have been any easier! And may I also point out, the entirety of the dish was all made in one pot in under an hour. Definitely a fantastic recipe for college students or those constantly on the go!

Mac and Cheese with Peas and Tomatoes

Ingredients:

• 2 cups rotini pasta
• 1 1/2 cups cheddar cheese, shredded
• 1 tbsp cornstarch 
• 1/4 tsp garlic powder
• 1/2 tsp paprika
• 6oz evaporated milk
• 1 tsp Dijon mustard
• 1 tomato, diced
• 1/2 cup frozen peas
• 1 tbsp panko bread crumbs
• 1/4 tsp Italian seasoning
• drizzle of olive oil
• salt and pepper to taste

Cook pasta according to package directions. In a bowl, mix together cheese, cornstarch, garlic powder, paprika, salt, and pepper. Over low heat, warm evaporated milk. Stir in cheese mixture and Dijon mustard. Once cheese has completely melted, mix in peas, tomatoes, and cooked noodles. In a separate bowl, mix bread crumbs with Italian seasoning, salt, pepper, and a drizzle of olive oil. Spoon mac and cheese into two oven safe bowls. Sprinkle mac and cheese with bread crumb mixture. Place bowls on a baking sheet and broil for 5 to 8 minutes until the top is brown.

Serves 2