Comfort food at it's finest is mom's mac & cheese! Well, it's almost her recipe. I added some veggies and white beans to make me feel like I was eating healthy...
Saute a chopped onion, carrot, and celery stalk. Once they are softened, add a handful of spinach and allow to wilt. Sprinkle with 1 teaspoon of your favorite spicy blend. Put veggies aside.
In an oven safe pan, I used my Le Cruset, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Sprinkle 3 tablespoons of flour on top and cook off the raw flour taste. This happens quick so watch it because it will burn.
Pour 1 1/2 cups of milk into the butter/oil/flour mixture and bring to a simmer. Use a whisk to get rid of any lumps. Once the sauce starts to thicken, take off the heat and add 1 1/2-2 cups of shredded cheese. I used half cheddar and half Gruyere.
Toss the cheese sauce with the veggies, 1 can of drained and rinsed cannelini beans, and orzo pasta.
Flatten in the pan and sprinkle the top with a little more cheese.
Bake at 350 for about 30 minutes, or until golden brown on the top.