As the weather slowly turns colder, it feels great to pull out the heartier, more comforting bakes and casseroles that dominate fall and winter.
Mac and cheese is a fun one. It’s a great summertime meal, but with the right tweaks and adjustments it can be transformed into the equivalent of a wool blanket on a crisp fall evening.
This Beet Mac and Cheese
does just that. Raw grated beets are used to not only make this mac taste heartier and thicker, but also to create the stunning magenta color.
You may have heard this a million times, but it is important to really rinse your leeks well. Unlike most other veggies, you need to cut them first before washing them out.
Cook the leeks in butter until softened. Then build your roux and sauce.
Meanwhile, finely grate the beets. You might want to use gloves for this because the beet juice can stain your hands (and clothes, and cutting board, and counter top, and washcloths).
Mix the beets into the mac and watch the color transform!
Top with a few breadcrumbs and pop into the oven for a half hour.
The earthy sweet beets go perfect with the sharp cheddar and creamy sauce. And the color is crazy!
Beets by Dr. Dan. He has been blogging for over 5 years at The Food in My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!