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- Hey, everybody, I'm Bobby Deen,
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and I've got a great veggie mac and cheese recipe for you
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that I think you're really gonna like.
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This recipe is from Bobby Deen's Everyday Eats.
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That's my second cookbook.
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And all the recipes in my two books I'm super proud of.
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They're honest recipes, real ingredients,
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and they've gotten really well received.
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Book's a few years old but still holds up.
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So let's get started.
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I've got some water boiling on the stove,
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and it's boiling pretty hard.
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I'm gonna turn it down just a little bit there, Theresa.
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- [Theresa] I got carried away.
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- To it, I'm gonna add broccoli and cauliflower,
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which really go great in a macaroni and cheese.
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And I feel like I've said this so many times,
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but if you want your kids to eat vegetables,
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sometimes the best way to do that is
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to hide them in other things that they like.
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And most kids like macaroni and cheese,
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and most adults, too, to be honest.
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All right, so in goes my broccoli. Try not to splash myself.
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Great, and I'm just gonna cook that for about five minutes
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And that looks pretty all by itself, doesn't it?
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Make sure that everybody's in the party.
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And so, look at that, how that ended up.
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My cauliflower ended up all inside the broccoli.
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That's pretty cool the way that that worked out.
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Okay, and I'm going to use the very same bowl
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'cause it was just dry veggie ingredients.
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I'll just wipe it out here.
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And I'm going to mix together Greek yogurt.
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Quarter cup of Greek yogurt.
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A little Dijon mustard.
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Whisk was probably not the best vehicle
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to get that stuff out.
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And this one's too big.
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But I wanna make sure that I get all my stuff here.
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I'll add a little bit of Parmesan cheese.
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A little Gruyere, which is, I love Gruyere cheese,
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and if you've never had it, I think that you'll love it too.
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A little salt, a little pepper.
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So we'll whisk together our ingredients here.
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And I know you're looking at this going,
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"Well, Bobby, that's a thick, goopy mess.
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"What are you gonna do with that?"
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Don't you worry about that. I got an answer for it.
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It's all very, very well combined.
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We'll take a quick break, and we'll come right back.
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Baked veggie mac and cheese.
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My broccoli and my cauliflower are finished,
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and they're over here in my bowl.
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I've whisked together my yogurt and salt
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and pepper and Gruyere mixture,
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all my cheeses and everything.
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And now I'm gonna go ahead and add to my boiling water,
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I'm using the same water that I cooked the veggies in,
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I'm gonna add to my boiling water this pasta.
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And I'm not gonna use the whole box
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because I think it would just be too much.
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Use about three quarters of the box.
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And this is whole grain rotini,
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and it's gonna take about nine minutes for this to cook.
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So, while this is boiling, we'll take one more break,
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and we'll come right back.
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Pasta looks great. Got about one minute left to go.
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So for that last minute, I'm gonna add some English peas.
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Get out of there, English peas! Look at that.
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Three of them that don't want to go in, but you're going.
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(Mike speaks indistinctly off-screen)
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Groover's here everybody.
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He's just chomping at the bit to get
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some of this mac and cheese.
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- [Mike] I live in the studio.
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- He always has lived in the studio.
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So for about one minute,
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I'm gonna let these English peas get warm
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while the pasta finishes.
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Take one more break, and we'll come back.
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Okay, so our pasta and English peas are ready,
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use my spider here to get them out.
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And I'm gonna add 'em right to our broccoli and cauliflower.
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Took me a minute, and I fished out all the pasta
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and now I'm gonna reserve one cup of my pasta water here.
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You all know what that's for.
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Look at that. Perfect.
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All right, now, to my pasta, cauliflower, broccoli,
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English pea, I'm gonna add our yogurt mixture.
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And I know you're looking at that going,
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"Well, man, how you gonna mix that in?
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"Bobby, how are you going to do it?
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"How are you going to do it?"
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I'm gonna use that pasta water, about a half cup of it.
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Pour it right over the top.
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And now I'm just gonna fold all this together.
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That cheese is quickly softening it up.
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Mhm, that warm pasta water is gonna do its job.
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Who says veggie mac and cheese can't be delicious?
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Not I! This is gonna take me a few minutes to fold in.
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Maybe we should take one more break
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while I get all this mixed together, and we'll come back.
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I used the second half of the cup of pasta water, okay?
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'Cause it was a little bit dry.
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So we used a whole cup of pasta water,
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and my cheese mixture looks great
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and everything melted and came together nicely,
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but I think it needs a little bit more cheese,
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so I'm gonna sprinkle a little extra Gruyere right on top.
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But it does look really, really good.
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Now let's make it look good and even. That looks nice.
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- [Theresa] It's really pretty.
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- It is very, very pretty,
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and I think it would be good just like it is,
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but, you know, I just want a little more cheese.
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I wanna present a little bit more cheese on top.
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So I'm gonna do exactly that.
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And Gruyere is just, oof.
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You know what, I've kind of discovered
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that I'm a big cheese fan.
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I like it. All the white cheeses.
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You know, cheddar reserves and the Parmesans
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and the Gruyeres and the provolones.
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And man, do I like them.
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Okay, so I've taken a recipe that is meant
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to be healthy and a little bit lighter
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and I've kind of jazzed it up
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with some extra cheese here, but that's okay.
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We take liberties when we cook. I know that I certainly do.
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Okay, Panko for the top.
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I'm using a little bit more than what the recipe calls for.
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And there are lots of different Pankos out there.
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Bread crumbs, there's just regular bread crumbs.
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There's seasoned. These are just regular.
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You can get whole wheat if you like.
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And I've got about a healthy cup here of breadcrumbs.
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May use it all, may not.
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And that's gonna give it a nice brown.
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Let's pop it in the oven until that cheese is bubbly.
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It'll probably take about 10 minutes, okay?
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So let's take one last break, and then we'll come back.
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Okay, people. Baked veggie mac and cheese.
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This looks really, really great.
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I'm happy that I put that extra little bit
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The Panko came out nice and brown.
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It looks great, and it smells heavenly.
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And again, this would be a good way to get some veggies
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to your kids if you're having trouble doing that.
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So. Mmm-hmm, oh boy, look at that.
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Yeah, that looks so good.
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that this gets eaten a little bit later on.
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So I'm just gonna steal a little bite
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out of the corner down here.
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Try not to burn my face off while I do it.
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It just came out of the oven.
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I like a dish that you can feel good about eating,
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and you can definitely feel good about eating this one
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and serving it to your family also.
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So I hope that you enjoy it.
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Thanks for joining me, and I'll see you next time.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
