Farfalle Veggie “Mac and Cheese” with Carrot Purée

Serves: 
8 kid-size servings

Mac ’n cheese is a kids’ menu staple and a top seller. To raise the health quotient of the classic version, this recipe starts with veggie pasta (there is actually vegetable purée in the pasta itself). Then the sauce gets another healthy boost with the addition of carrot purée.
 

Ingredients

16 oz. farfalle veggie
2 tbsp. olive oil
1 garlic clove, minced
2 cups heavy cream
1½ cups shredded fontina cheese
½ cup grated asiago cheese
3 tbsp. carrot puree
Salt and pepper, to taste
½ cup grated Parmesan cheese

Steps

1. Bring a large pot of water to a boil. Preheat oven to 550°F.

2. In large, deep skillet over med. heat, sauté garlic in olive oil until softened and light golden. Add heavy cream and slowly bring to a simmer. Whisk in fontina and asiago cheeses until melted.

3. Meanwhile, cook pasta until al dente, about 1 min. shy of recommended cooking time; drain well.

4. Remove half the sauce mixture to blender container. Add carrot puree and process until smooth. Add back to skillet with other half of sauce; season with salt and pepper.

5. Toss drained pasta with sauce. Transfer to baking dish and top with Parmesan cheese. Bake 5 to 10 min.

Recipe by Chef Lorenzo Boni, Barilla America, Bannockburn, Ill. Recipe courtesy of Barilla America

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources