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

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

Menu Development
sweet pea ravioli

On any given night at the Wake Robin senior living facility in Shelburne, Vt., residents may find spring sweet pea and mascarpone ravioli with white wine cream sauce or acorn squash stuffed with quinoa and cranberries on the menu. These dishes, along with a new sweet-potato burger topped with cilantro aioli, aren’t just delicious, says Director of Dining Services Kathy King. They’re also completely vegetarian.

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in every noncommercial sector. Although...

Managing Your Business
umass amherst food

Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

Ideas and Innovation
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

FSD Resources