Blushing Rutabaga Macaroni and Cheese

This year, we joined a Community Supported Agriculture (CSA, see LocalHarvest for more info) program with a local organic farm.  I love the excitement of getting a new batch of organic, local produce every week - It's so much fun coming up with new recipes based on what's in season around here! 

This week, there were a couple of rutabagas that were just asking to be dressed up.  I actually love roasted rutabagas by themselves, but I also love the challenge of a new recipe idea. 

Everyone agreed that this was some of the best mac n cheese ever!

Ingredients

• 1 pound whole wheat pasta (penne, rigatoni, elbow macaroni, shells, etc.)


• 6 cups diced rutabagas (you could also use turnips, potatoes, bok choy, etc.)
• 2 tablespoons olive oil (maybe more depending on how dry the vegetables are)
• 3/4 teaspoon salt
• 2 teaspoons dried rosemary


• 5 tablespoons butter
• 1/4 cup whole wheat flour
• 2 cups whole milk
• 1 cup broth (chicken or vegetable)
• 4 ounces shredded cheddar cheese
• 4 ounces shredded mozzarella cheese
• 8 ounces shredded jack cheese
• 4 ounces goat cheese
• 1 cup sour cream
• 1 teaspoon oregano
• 1 teaspoon basil
• 2 teaspoons granulated garlic
• 1/2 teaspoon white pepper
• 1/2 teaspoon salt
• 3 tablespoons tomato paste


• 1 cup bread crumbs

Directions

1.  Cook the pasta in well-salted water.

2.  Wash the rutabaga very well in cold water.  I let mine soak for about 30 minutes to loosen any dirt.  Cut off the wispy roots.  Dice into small pieces, about 3/4" cubes.

3.  Place the rutabaga cubes on a baking sheet and cover in olive oil, salt and rosemary.  Toss well and roast in the oven at 375 degrees for about 25 minutes, or until a spoon can easily cut one in half.

4.  While the pasta and rutabagas are cooking, melt the butter in a skillet over medium heat.  Sprinkle the flour over the top and whisk constantly for about one minute, or until the flour is browned.

5.  Add the milk and broth, whisking constantly.  Stir until the sauce has thickened. 

6.  Add the cheeses and sour cream, and stir until the sauce is smooth and all the cheese has melted.  Add the remaining ingredients (but not the bread crumbs) and mix well.

7.  Toss the pasta, rutabagas and cheese sauce together.  Pour into a large, greased baking pan. 

8.  Top with the bread crumbs and then spray the top with olive oil (if you don't have an oil spritzer, you can use the organic olive oil PAM).

9.  Bake at 375 degrees for about 30 minutes, or until the sides are bubbly and the crumbs are browned.