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Categories:
whole wheat pasta olive oil garlic yellow onion carrots ground black pepper bella mushrooms Brussels butter whole wheat flour milk Cheddar cheese green onions hot sauce cheese dressing
Viewed: 37 - Published at: 3 years agoIngredients
- 1/2 pounds Whole Wheat Pasta
- 1/2 teaspoons Olive Oil
- 2 cloves Garlic, Minced
- 1/2 whole Yellow Onion, Chopped (Large)
- 3 whole Carrots, Peeled And Chopped
- Sprinkle Of Ground Black Pepper
- 8 ounces, weight Baby Bella Mushrooms, Sliced
- 1 pound Brussels Sprouts, Sliced (1 Pound Should Yield About 5 Cups Sliced)
- 1 Tablespoon Butter
- 1 Tablespoon Whole Wheat Flour
- 1- 1/2 cup Plain Unsweetened Almond Milk (Or Other Milk Of Your Choice)
- 2 cups Grated Cheddar Cheese, Divided
- 1/2 cups Frank's Hot Sauce
- 3 whole Green Onions, Sliced
- Hot Sauce, to taste
- Blue Cheese Dressing To Taste
Method
- Preheat oven to 375 F. Spray a 9x13 inch baking dish.
- Cook pasta in a large pot according to package instructions for al dente.
- Drain and return pasta to pot.
- Set aside.
- Next, saute your vegetables.
- Heat olive oil over medium heat in a large pan.
- Add garlic, onion, and carrots into the pan.
- Season with ground pepper and saute until soft, 9-10 minutes.
- The carrots will not soften up much in the oven, so you want to get them to your desired softness on the stovetop.
- Add the mushrooms and saute 3 minutes more, then add the Brussels sprouts and saute another 2 minutes.
- Pour vegetables into the pot with the pasta and scrape pan clean.
- Now prepare the roux.
- In the same pan, melt the butter.
- Stir in flour and let bubble 1-2 minutes.
- Stir in the milk.
- Simmer, stirring occasionally, until mixture is slightly thickened.
- This will take 5-7 minutes.
- Add 1 cup of the grated cheese and stir to melt.
- Stir in hot sauce.
- Pour the mixture over the pasta and vegetables and stir to combine.
- Pour into the prepared baking dish and top with the remaining cup of cheddar cheese.
- Bake for 25 minutes, until cheese is melted and bubbling.
- If cheese starts to burn before 25 minutes, cover the top of the dish with tin foil and continue baking.
- Remove from oven and sprinkle with green onions.
- Serve in scoops, topped with additional hot sauce and blue cheese dressing.
