Mac and Cheese Variant 1: White Cheddar with Peas

This is a rough recipe, as I generally cook without a recipe. But since I just finished this dish, I hope it will be close to accurate. I used different cheeses than normal in order to use up extra items in the fridge. Last, I was out of fresh vegetables the play well in casseroles, but I had a bag of frozen peas. I've made Mac and Cheese a lot, but this is one of my favorite versions so far! The mozzarella cheese was enough to make the sauce more clingy and stringy than usual, but wasn't too much to blend in. 

The sauce when I finished with it was somewhat spicy, but after baking it, it can only be called mild. 

I ended up with enough for two dishes. The light in the photos was slightly different, but they both came out the same color. The one in the milkglass baking dish is probably more accurate. 

4 servings, 30 minutes prep, 15 minutes baking time

6 oz. dried pasta
2 T. butter
1 heaping t. flour
¼-½ t. red pepper flakes or adjust to taste
½ t. dried parsley
1 clove garlic, coarsely chopped
2 t. stone-ground Dijon mustard
salt and pepper, to taste
½ c. milk
4 oz. white cheddar, shredded 
1.5 oz. Manchego, shredded 
1 oz.? fresh mozzarella, coarsely chopped
1 c. frozen peas
Italian breadcrumbs

Put water on to boil for the pasta. I normally grate the cheese (or chop vegetables) while waiting for it to boil. Pre-heat the oven to 350 after adding the pasta. 

Making the cheese sauce: Melt the butter in a heavy-bottom pan over medium and mix in the flour. When combined, add spices, and garlic, stirring occasionally. Be careful not to burn. Mix in the mustard, then add milk. Once thoroughly mixed, add the shredded cheeses. I added the mozzarella last. Cook for a few minutes after adding all cheese, stirring occasionally, until the cheese has all melted. 

Drain the pasta. Mix in an oven-safe baking dish: pasta, vegetables (peas in this case) and the cheese sauce. Top with breadcrumbs and a few pinches more of shredded cheese. Bake in the oven for 15-20 minutes. Allow to cool for a few minutes before serving.