Recipes from the Instructional Kitchen

Tuscan Mac and Cheese

Trying to spice up that box of pasta in the back of your cupboard? Try this veggie-packed Tuscan mac and cheese!

Ingredients

  • 8 oz macaroni (or pasta of choice)
  • 2 T. butter
  • 3 t. garlic, finely chopped
  • 2 T. all-purpose flour
  • 2 ½ cups heavy cream
  • Black pepper (to taste)
  • 1 t. Italian Seasoning
  • ½ cup shredded cheese
  • ¾ cup roasted red pepper, roughly chopped
  • 2 cups spinach, roughly chopped
  • ½ cup mushrooms, finely chopped

Instructions

  1. Cook pasta according to box directions until al dente. Drain and return to pot.
  2. In a large skillet over medium heat, melt butter. Stir in garlic and cook for 1-2 minutes.
  3. Sprinkle flour over butter and garlic and stir until all flour is incorporated and the mixture is thickened.
  4. Gradually whisk in heavy cream until the mixture is smooth.
  5. Turn heat to low and season sauce with salt, papper, and Italian seasoning. Add in shredded cheese and stir until cheese is melted.
  6. Fold pasta into sauce until well coated.
  7. Add roasted red peppers, spinach, and mushrooms and stir over low heat until spinach is tender.
  8. Serve.

Pesto Chicken Caprese Flatbread

Ingredients

  • 2 naan flatbreads
  • 2 T. olive oil
  • 2 T. pesto
  • ½ c. chicken, roughly shredded
  • 1 c. cherry tomatoes
  • 1/2 c. mozzarella cheese, shredded
  • 1/3 c. parmesan cheese, shredded
  • Handful of basil leaves
  • Balsamic vinegar (optional)

Instructions

  1. Pre-heat the oven to 450°F.
  2. Place both flatbreads on a shallow baking sheet and brush generously with olive oil.
  3. Prepare the toppings: Toss shredded chicken with pesto, Slice tomatoes in half, Roughly chop basil leaves
  4. Top flatbreads with mozzarella, tomatoes, and chicken. Top with parmesan cheese.
  5. Bake for 4-8 minutes, or until the cheese is melted and bubbly. Remove from the oven.
  6. Top flatbreads with chopped basil and drizzle with balsamic vinegar.
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