MAC AND CHEESE WITH
ASPARAGUS AND PEAS
ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4Kosher salt
2 slices thick-cut bacon, chopped
2 scallions, sliced
2 tablespoons all-purpose flour
2 cups whole milk
½ teaspoon mustard powder
Freshly ground pepper
8 ounces small pasta shells (about 2 cups)
½ pound thin asparagus, trimmed and cut into 1-inch pieces
2 ounces cream cheese
¼ cup grated parmesan cheese
1½ cups shredded monterey jack cheese
¾ cup frozen peas, thawed- Bring a pot of salted water to a boil. Cook the bacon in a dutch
oven over medium-high heat, stirring, until crisp, 3 to 4 minutes.
Remove the bacon with a slotted spoon to a paper towel–lined plate. - Add the scallions to the dutch oven (reserve 1 tablespoon of
the dark scallion greens for topping). Cook over medium heat until
softened, about 1 minute. Add the flour and whisk until toasted,
1 minute. Slowly whisk in the milk. Whisk in the mustard powder,
½ teaspoon salt and a few grinds of pepper. Bring to a boil,
then reduce the heat and simmer, whisking occasionally, until
the sauce is thickened and smooth, about 5 minutes. - Meanwhile, add the pasta to the boiling water and cook as the
label directs for al dente, adding the asparagus to the pot in the
last minute of cooking. Drain, reserving 1 cup cooking water. - Whisk the cream cheese into the sauce until smooth. Reduce the
heat to low and add the parmesan and jack cheese, a little at a time,
until fully melted. Remove from the heat if the pasta is not done yet. - Stir the pasta, asparagus and peas into the sauce. Season with
salt and pepper. Thin with the reserved cooking water, if needed
(the sauce will thicken as it sits). Divide among bowls. Top with
the bacon and reserved scallion greens.
Per serving: Calories 610; Fat 29 g (Saturated 15 g); Cholesterol 78 mg;
Sodium 901 mg; Carbohydrate 60 g; Fiber 4 g; Sugars 10 g; Protein 27 g
weeknight
cookingTEX-MEX CHICKEN-FRIED STEAK
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
1½ pounds new potatoes, peeled and cut into chunks
3 cups low-fat milk
Kosher salt and freshly ground pepper
Vegetable oil, for frying
1¾ cups self-rising flour
2 tablespoons chili powder
¾ cup low-fat buttermilk
1 large egg
4 cube steaks (¼ inch thick; about 6 ounces each)
2 cups frozen peas and carrots
Chopped fresh chives, for topping
- Preheat the oven to 250 ̊. Combine the potatoes, milk,
½ teaspoon salt and a few grinds of pepper in a medium
saucepan and bring to a boil. Reduce the heat and simmer
until the potatoes are fork-tender, about 10 minutes. Remove
to a bowl with a slotted spoon; reserve the milk. - Meanwhile, heat ¾ inch vegetable oil in a large cast-iron skillet
over medium-high heat until a deep-fry thermometer registers
375 ̊. Whisk 1½ cups flour with 1 tablespoon chili powder
in a shallow bowl. Whisk the buttermilk, egg, remaining
1 tablespoon chili powder and a pinch of salt in a separate bowl.
Season the steaks with salt and pepper. Coat the steaks in the
flour, dip in the buttermilk, then coat in the flour again. - Working in batches, fry the steaks, turning once, until crisp and
golden, 5 minutes; transfer to a rack set on a baking sheet. Season
with salt and keep warm in the oven. Reserve the cooking oil. - Put the peas and carrots in a microwave-safe bowl and add
2 tablespoons water; cover and microwave until hot, 4 minutes. Mix
3 tablespoons of the reserved cooking oil and the remaining ¼ cup
flour in a bowl with a fork. Return the milk to a boil, whisk in the flour
mixture and cook, whisking, until thickened, 1 to 2 minutes. Season
with salt and pepper. Reduce the heat to low and add the potatoes;
warm through, 1 minute. Serve the steak with the potatoes and peas
and carrots. Top with more gravy and chopped chives.
Per serving: Calories 890; Fat 31 g (Saturated 7 g); Cholesterol 162 mg;
Sodium 1,853 mg; Carbohydrate 95 g; Fiber 8 g; Sugars 13 g; Protein 58 g
150 FOOD NETWORK MAGAZINE ●DECEMBER 2020