Mac and Cheese with Infused Milk and Zucchini

I could have sworn I wrote about infused milk while in Dubai, but I don't see the post anywhere.  So if this is a repeat, I apologize.

This recipe uses two things to try to try to make Mac and Cheese a little healthier:  infused milk and veggies.  Infused milk is easy to make and can be used for a lot of different recipes.  In school, we infused milk with red onion, bay leaf, and cloves, and then simmer about 10 to 15 minutes.  We used that to make white sauce for pasta dishes or any creamy dishes like lobster thermador.  In school we used whole milk.  I decided to try using 1% milk.  With lower fat milk, you have to be careful not to overheat the milk, otherwise it with curdle.  Infusing a low fat milk is a good way to add lots of flavor without adding fat.

Infusing milk

To infuse milk for this recipe,  I added red onion, bay leaf, whole peppercorns, and whole garlic cloves.  Everything added is whole or in large pieces to make it easier to strain.  I then kept the milk at a lower simmer for 15 minutes.  To thicken the milk, you have to add a roux. A roux is equal parts butter and flour. The buttery spread I had in Dubai did not melt normally, so I had to skip this step.  I recommend doing it with real butter and white flour and just using small amounts. You melt the butter, whisk in the flour, then let cool slightly.  To combine the roux and the milk, one must be warm or hot, and one must be about room temperature.  They can't both be hot, or both be cold

For the zucchini, you can chop up finely by hand, grate it, or use a food processor to chop it up.  In dubai, I only had a knife, so I just made thin strips.  For the noodles, you par cook them in water, then finish cooking them in the oven in the sauce.  Do not rinse the noodles after cooking in water, to help them absorb the sauce.

Mac and Cheese with Infused Milk and Zucchini

What you'll need:
- 3 cup 1% milk
- 2 dry bay leaves
- 1/2 small red onion
- 2 garlic cloves, peeled
- 5 whole peppercorns
- 1 1/2 tbsp butter
- 2 tbsp flour
- 1/2 cup low fat ricotta cheese
- 1/4 cup grated gruyere cheese
- 1/2 cup grated parmesan cheese, divided
- 1/2 tsp salt
-1 tsp pepper
- 1 large zucchini, grated
-  2 cups dry pasta elbows
- 1/4 cup bread crumbs

What to do:
1.  Preheat oven to 350*F.

2.  Cook pasta in a large amount of boiling water.  Cook pasta 2 minutes less than package directions.  Strain, but do not rinse.

3.  In a sauce pan, heat milk with the next 4 ingredients.  Simmer 15 minutes, stirring occasionally.

4. Melt butter in a small sauce pan on low heat.  Gradually whisk in flour and cook about 2 minutes.  Take off heat, and let cool slightly.  Mixture must be at room temperature before adding in the milk.

5.  Strain milk.  Gradually add milk into the flour mixture, whisking constantly.  Bring to a boil and take off heat.  Add in ricotta cheese, gruyere, and 1/4 cup parmesan cheese; add in salt and pepper and mix.  Add in cooked pasta and grated zucchini.  Transfer to a baking dish (~1 1/2 - 2" deep); top with bread crumbs and 1/4 cup parmesan cheese.  Bake in oven 12 minutes.  Makes 4 servings.