Mother of Pearl Mac’n Cheese

Here’s a fresh take on mac’n cheese. I titled this post ‘grown-up’ because it is highly unlikely that your 4 year old will be requesting macaroni and all it’s cheesy goodness to be made with little fish-food looking grains. Yea.. that sounds really appealing. Sorry.

This doesn’t taste (or smell) like fish food at all. {Promise} You could add some fishies to it though..little shrimp or some smoked salmon. Dangit. Why am I thinking of this now? Wel, it was still good to go meatless on this {Meatless} Monday post.

If I have totally ruined this for you, you can substitute the couscous {found with the rice products!} for orzo {in the pasta section} or other small shaped pasta.

Boost the flavors in the broccoli by roasting in just a little butter and fresh garlic. The result is a mild sweetness and great nutty flavor. I personally love it when the florets get a little singed on the ends.. My Fireman leaves those for me when we prepare our greens this way.

Pile it in! I almost used a pan that was too small for my own good.

Almost.

My recipe calls for just 4 green onions. Four would for sure be enough.. but I had two bunches left in the fridge and I knew I wasn’t going to use them all before they went south all slimy and brown. Shame on me for buying more than I needed this week. I’m pretty sure there are 8 or 9 onions in there..

The addition of the smoky bacon and sweet corn means stick-to-your-ribs-good.

Forget to mark chicken broth on your list? I usually have a couple of cartons on hand, but if ever without you can easily use the pasta cooking liquid instead {water}

Pour it in! Stir a bit, and let it sit {Yea, I’m cute.}

Using sharp, pungent cheeses allow for the idea that less is more. You can get away with using less {meaning less calories} but still having so much flavor.

Plus, I cannot live without Gouda cheese. {and no.. Boar’s Head does not pay me, tehe..}

See the little crispy ends of that broccoli? Clearly this is my plate of food.

I actually made this one night when my Fireman was working. He apparently hadn’t had a chance to eat yet, and was starving.. when I sent him a text picture of my dinner meal. Since I’m a mind reader by trade I shouldn’t have been so impolite to send a food picture to a hungry bearman.

Mother of Pearl Mac’n Cheese

INGREDIENTS

2 tablespoons unsalted butter

4 cloves garlic, chopped

1 bunch broccoli (about 1 1/2 cups), cut into florets

4 slices center cut bacon

1 1/2 cups whole wheat israeli (pearl) couscous

1 (10 ounce) package frozen golden corn, thawed

4 green onions, chopped (white and light green parts, only)

2 cups fat-free, lower sodium chicken broth

1/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/3 (3 ounces) cup natural gouda cheese, shredded

1/4 cup (2 ounces) grated parmesan cheese

DIRECTIONS

Preheat the oven to 450 degrees. In a small bowl, melt 1 tablespoon butter in the microwave. Stir in the garlic. Spread broccoli in a single layer on a foiled lined rimmed baking sheet coated in cooking spray. Drizzle with the garlic butter, stirring to coat. Roast until tender, about 12 minutes.

Meanwhile in a large skillet, cook the bacon over medium-high heat until crisp, about 6-8 minutes (careful not to burn!) Transfer to a paper-towel lined plate. Crumble once cooled to the touch.

Discard drippings in the pan, reserving 2 teaspoons. In a large pot of boiling water cook the couscous 6 minutes, drain. Add the corn and scallions to the reserved skillet and cook over medium high heat until warmed through. Add the couscous and chicken broth, simmer until liquid is absorbed, stirring frequently– about 8 minutes. Season with salt and pepper. Stir in remaining tablespoon of butter, bacon, and both cheeses. Fold in roasted broccoli.

Nutrition Information

Serves 6 (1 1/4 cups each)

Calories: 448

Fat: 13 g

Carbohydrate: 61 g

Fiber: 10 g

Protein: 18 g