Monday, January 27, 2014

Too-Tasty-to-Be-Good-for-You Cauliflower Mac-n-Cheese ***

This was really pretty good.  I couldn't find whole wheat macaroni, so I went with penne.  I had some errands to run this afternoon, so the 10-year-old actually made it for us (with Hubby's help, of course).  It's written as a recipe for kids to make anyway, so it really worked out pretty well for us.  He got a kick out of getting to cook, and I didn't have to do it.  Ha!  

The cauliflower is the best part of the dish.  The noodles and cheese are good too, but I could have happily eaten just the cauliflower and cheese by themselves.  The recipe says it makes 4 servings, but we still had about 2 servings left over after the four of us had gotten ours.  I'd definitely make this again, though.  A nice way to add some extra veggies to an old favorite.  I served it with the Slow Cooker Ham with Pineapple.  Yum-O!  :-)

(luckymommyto2boys ~ Amy ~ RachelRay)

1 head cauliflower, cut into florets
1 pound whole wheat pasta
2 tablespoons butter
1/4 cup flour
1 1/2 cups milk
1 cup chicken broth
2 cups shredded sharp cheddar cheese
1 tablespoon Dijon mustard

Ask a GH (Grown-Up Helper) to bring a large pot of water to a boil, salt it, add the cauliflower and cook until crisp-tender, about 5 minutes. Ask your GH to transfer the florets with a slotted spoon to a large bowl. In the same boiling water, cook the pasta until al dente, then drain in a colander. Add the pasta to the cauliflower.
While the pasta is working, ask your GH to melt the butter in a saucepan over medium heat. Have your GH help you whisk in the flour and cook for 1 minute, then whisk in the milk and chicken broth and cook until thickened, about 5 minutes. Stir in the cheese. Whisk in the mustard and season with pepper. Stir the cheese sauce into the pasta and cauliflower. Yum-o!

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