Three-Cheese Macaroni

Ingredients

• 1 large egg
• 1 12-ounce can evaporated whole milk
• Pinch of cayenne pepper
• Pinch of freshly grated nutmeg
• Kosher salt and freshly ground black pepper
• 1 1/3 cups grated muenster cheese (4 ounces), plus 4 deli-thin slices (1 ounce)
• 1/2 cup grated sharp cheddar cheese (2 ounces)
• 1/4 cup grated parmesan cheese (1 ounce)
• 1/2 head cauliflower, cut into small florets (4 cups)
• 4 cups medium pasta shells (9 ounces)

Directions

Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.

Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler.

Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved pasta water until creamy.

Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with muenster slices. Broil until golden brown, about 5 minutes.

Per serving (about 1 1/3 cups): Calories 403; Fat 17 g (Saturated 10 g); Cholesterol 85 mg; Sodium 517 mg; Carbohydrate 41 g; Fiber 2 g; Protein 20 g

Photograph by Kate Mathis

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Macaroni and Cheese

Cranberry Bean Pasta Fagioli

Ingredients

• 5 tablespoons extra-virgin olive oil, plus more for drizzling
• 5 cloves garlic, smashed
• 1 small onion, roughly chopped
• 1/4 teaspoon red pepper flakes, or more to taste
• 1 teaspoon finely chopped fresh rosemary
• 1 2-ounce piece pancetta (optional)
• 5 canned whole San Marzano tomatoes, crushed by hand
• Kosher salt
• 3 pounds fresh cranberry beans in pods, shelled (or 1 cup dried cranberry beans, soaked overnight)
• 2 bay leaves
• 1 piece parmesan cheese rind, plus 1/2 cup grated parmesan, and more for topping
• 2 cups small pasta, such as shells or ditalini
• 1 bunch kale, stems and ribs discarded, leaves chopped
• 1/4 cup roughly chopped fresh parsley
• Freshly ground pepper

Directions

Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic, onion, red pepper flakes, rosemary and pancetta, if using, and cook 2 minutes. Stir in the tomatoes and cook 2 more minutes; season with salt. Add the beans, 3 quarts water, the bay leaves and parmesan rind. Cover and bring to a boil, then reduce the heat to low and simmer until the beans are tender, 1 hour 30 minutes to 2 hours.

Uncover the pot and bring the mixture to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes. Add the kale and cook, stirring occasionally, until tender, 5 to 6 more minutes. (The soup should be thick and creamy; thin with water, if necessary.)

Remove the bay leaves, parmesan rind and pancetta, if used. Add the grated parmesan, parsley, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top with more olive oil and parmesan.

Photograph by Tina Rupp

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Cranberry Bean

Penne with Spinach Sauce

Ingredients

• 1 pound whole wheat or multi grain penne
• 3 garlic cloves
• 2 ounces goat cheese
• 1 ounce reduced fat cream cheese
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 ounces fresh baby spinach leaves
• 2 tablespoons freshly grated Parmesan

Directions

Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.

Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.

Meanwhile, place the remaining spinach leaves in a large bowl.

Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve

Why is spinach healthy?

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