The Vegetarian Times featured a "roux how-to" in their March 2010 issue that included a recipe for making a basic bechamel sauce — the class French white sauce used as a base in many common dishes. I decided to try one of the recipes that featured the roux/bechamel base, the Mac and Cheese for Grown-Ups.
(Unbaked Mac and Cheese)
The recipe included lots of fresh spinach leaves, penne and a bit of parmesan cheese to provide additional flavor to the bechamel. I made a few minor substitutions — substituting regular penne for the whole wheat penne called for in the recipe and skipping the optional nutmeg — and the result was really spectacular. It created about 5 – 6 servings, as promised, and was a good main course for the occasion of inviting a friend over for dinner.
I look forward to trying the dark chocolate souffle recipe next in the "roux how-to" section!
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