Djorina, one of my yoga students/friends in Quezon City, shared her healthy Macaroni and Cheese recipe to the Flow Yoga QC community e-group. Joji mentioned that a lot of the students are already asking about vegetarian recipes. I'm yet to share with them this blog though.
INGREDIENTS
400g macaroni (cook according to instructions on package)
1/4 kalabasa (squash)
100g spinach (or pechay without stems)
3 tbsp butter
3 tbsp flour
2 cups pasteurized skim milk (room temperature)
200 g grated cheese (any kind - e.g. Kraft Eden)
pinch of nutmeg, salt to taste
1 tbsp melted butter (or olive oil)
1/4 cup bread crumbs (coarse, Japanese variety)
1. Cook macaroni according to instructions on package. Peel and chop kalabasa into large chunks. Boil until tender. Mash with a big fork, set aside. Blanch spinach (you can use same pot and water as for kalabasa). Drain spinach, rinse with cold water, drain again, and chop. Set aside.
2. Prepare cheese sauce: In a big pot, melt butter and add flour. Using a whisk, stir constantly until absorbed and lightly browned. Slowly add 1 cup of milk and stir until lumps disappear and sauce thickens. Stir in remaining milk. Once sauce comes to a boil, add grated cheese and nutmeg and turn off heat. Incorporate mashed kalabasa. Taste the sauce and add salt if need be. Lastly, add cooked macaroni.
3. To assemble: Pour half of the macaroni mixture into baking dish. Spread one layer of spinach, followed by another layer of remaining macaroni. Mix bread crumbs and melted butter. Top macaroni with breadcrumb mixture. Bake in oven at moderate heat, about 20 minutes.
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