Back-to-School Loaded Mac’n’Cheese

There’s a certain type of food blogger, maybe you too know the type: boundless enthusiasm, limited culinary skills, they heap together a truckload of pantry ingredients into some kind of extravagant goulash, and actually believe they invented something.  Well, today, I am that food blogger.  And yes, those are fish sticks on top of the casserole!  Because sometimes you need an all-in-one meal that makes everyone happy – the adults and the kids; the cheesy-carb-lovers, and those who seek out the chunks of broccoli. This dish may not contain “superfoods” but it’s chock full of whole grains, grass-fed dairy, lots of veggies, and even some beans. 

Serves 6 generously — Preheat oven to 425

• 1 pound whole wheat rotini
• 1 pound broccoli florets
• 1 15-oz can black beans, drained
• 1 very large or two medium-large tomatoes, chunked
• 2 medium summer squash, sliced 1/2-inch thick
• 1/2 C diced red onion
• 1 pound (or more) melting cheese(s) (see note)
• copious herbs and spices (see note)
• 1 package fish sticks, or other frozen “nuggets”
• ground pecorino romano cheese for sprinkling

Directions

1. Start water to boil. Enough for the pasta, and the broccoli.
2. Begin cooking pasta. About a minute before it’s done, throw the broccoli in there with it. You could do it sooner, but I like my broccoli not too soft.
3. Drain thoroughly, then toss together in a large casserole with broccoli, tomato, beans, squash, and half the cheese.
4. Top with remaining cheese, then the herbs and spices (see note), then fish sticks, the sprinkle the onion around the fish stick
5. Bake ten minutes, quickly flip fish sticks, then return to cook another 10 minutes.

Cheese Note: you can use any melt-able cheese you want. Personally, I lean towards sharper, bolder cheeses. Sometimes, I use a milder cheese inside, and a sharper one on top. I prefer chunks to shreds, as it creates molten, melty nuggets.

Spices Note: the classic for me is a generous coating of dried basil-oregano-thyme, but you could get creative with a South Indian podi, or North African berbere… or drizzle some chimichurri for that bright green tang.