With cauliflower?! Yep. And it tastes good? YEP!
This recipe is adapted from Jessica Seinfeld’s Deceptively Delicious cookbook. My mom gave it to me as a Mothers Day gift when I was pregnant with Ada (2 years ago), and I am finally getting around to making some of the recipes! Jessica makes purees out of vegetables and sneaks them into food so that her kids get more nutrients without even knowing it. In this dish, I couldn’t even taste the cauliflower and was amazed at how quickly it comes together. I added extra cheese and breadcrumbs on top for texture. I even made Ada her own little dish. It’s toddler approved!
Macaroni & Cheese – Serves 4
1 1/2 cups elbow macaroni
1 T. olive oil
1 T. flour
1/2 c. skim milk
1/2 c. cauliflower or butternut squash puree
2 c. shredded cheddar cheese, divided
4 oz. cream cheese (next time I will reduce this by an ounce)
1/2 t. salt
1/8 t. paprika
1/8 t. pepper
1 c. breadcrumbs
Bring a large pot of salted water to a boil. Cook macaroni until al dente, about 8 minutes. Drain in a colander.
While pasta is cooking, warm a saucepan over medium heat. Add olive oil, then flour, stirring constantly until mixture resembles a thick paste but has not browned, 1 to 2 minutes.
Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, 1 1/2 c. cheddar cheese, cream cheese, seasonings, and stir until the cheese is melted and the sauce is smooth. Stir in macaroni to combine.
Spoon macaroni into an oven safe dish and sprinkle with remaining cheddar cheese and breadcrumbs. Place under broiler until cheese is melted and breadcrumbs are toasted.