Five-Cheese Mac

Source:

Ingredients

16oz chickpea or red lentil pasta

4 green onions, chopped, with greens and whites separated

1 green pepper, chopped


1 ½ tsp ground black pepper

1 ½ tsp garlic powder

breadcrumbs to taste


2 tbsp butter

½ cup extra virgin olive oil

2 cups 2% milk or lower

¼ cup whole wheat flour


1 ¼ cup sharp cheddar

1 ¼ cup mozzarella

1 ¼ cup ricotta

2 tbsp feta

½ cup pecorino romano

Directions

Cook pasta according to package directions. Preheat oven to 375°F.

While pasta is cooking, shred cheese blocks, prep vegetables, and pre-measure all other ingredients. Drain pasta water and store pasta in colander.

Apply cooking spray to a large pan on medium heat. Add butter, olive oil, and flour. Mix until a roux forms.

Once the roux forms, add milk and stir. Add all cheese except for ¼ cup of sharp cheddar and ¼ cup of mozzarella. Let simmer on light heat for about 2 minutes until the cheese melts and a sauce has formed.

In an oven-safe baking dish, apply cooking spray and pour in pasta, onion whites and peppers. Spread out evenly to the edges of the dish and pour cheese sauce on top. Add black pepper and garlic to the dish, stir. Sprinkle remaining cheese on top.

Cover in foil and bake for 25 minutes. Without turning oven off, remove tin foil and bake for another 15 minutes. Top with remaining greens.

Notes

I stream cooking twice a week at https://twitch.tv/man0fbass!