Gourmet Mac & Cheese and Herb Tomato Zucchini Salad
Gourmet Mac & Cheese
Ingredients
454g Emma elbow macaroni, cooked *
1 Tbsp. Extra virgin olive oil
6 Tbsp. unsalted butter
1/3 cup all-purpose flour*
3 cups Dairyland whole milk*
1 cup heavy whipping cream
4 cups Saputo sharp cheddar cheese shredded*
2 cups Gruyere cheese shredded
salt and pepper to taste
1 1/2 cups panko crumbs
4 Tbsp. butter melted
1/2 cup Kraft Parmesan cheese*
1/2 tsp. smoked paprika
Optional add ins
Left over Beef outside Round Roast*
Crispy Bacon
Ocean Jewel Shrimp*
Diced bell peppers*
Broccoli
Instructions
Preheat oven to 350F. Lightly grease a large baking dish. Combine shredded cheeses in a large bowl.
Cook the pasta al dente and move from heat, drain, and place in a large bowl.
Drizzle pasta with olive oil and stir. Set aside to cool and prepare cheese sauce.
Melt butter in a deep saucepan.
Whisk in flour over medium heat and continue whisking until bubbly and golden.
Gradually whisk in the milk and cream until smooth. Whisk in salt and pepper.
Add 2 cups of shredded cheese and whisk until smooth. Add another 2 cups of shredded cheese and continue whisking until smooth. Sauce should be thick.
Stir in the cooled pasta until combined.
Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.
Recipe and photo credit: Mom on Time Out
*In Flyer February 13-19, 2022
Herb Tomato Zucchini Salad
Ingredients
1 pint cherry tomatoes or diced Roma’s*
1 large zucchini or 2 small*
1/3 cup red onion chopped – Soak in 2 Tbsp. lemon juice
1/2 cup chopped fresh herbs combined chives, basil, parsley
4 Tbsp. olive oil
2 tsp. sumac – If unavailable add in finely minced lemon zest
pinch of smoked paprika
4 garlic cloves crushed
sea salt and crushed pepper to taste
1 Tbsp. extra Lemon juice
lemon slices to garnish
Instructions
Slice the red onion and soak in 2 Tbsp. lemon juice. Set aside.
Chop the herbs and toss together in a bowl.
Combine the olive oil, sumac, paprika, garlic, salt, pepper, and lemon to juice together in a bowl. Whisk together. Sliced tomatoes in half. Slice zucchini into half moons, if you have a spiralizer, you can spiralize! If raw zucchini isn’t your jam, try BBQing and cooling ahead of time. Pour dressing over the tomatoes and zucchini.
Add in your soaked shallot slices (discard the lemon juice), herbs, and toss again.
Garnish with extra lemon slices and salt/pepper to taste.
Recipe and photo credit: Cotter Crunch
*In Flyer February 13-19, 2022