Friday, November 4, 2011

Meatless Monday: Macaroni and Cheese with Broccoli

Are you ready for next week's Meatless Monday Challenge?

For Monday's meal, we'll be making a homemade macaroni and cheese that has both cauliflower and broccoli mixed into the cheese sauce. Before you think, "there is no way my child will eat mac and cheese with cauliflower in it!," let me share that neither of my boys are big cauliflower fans, but both love this recipe.

This recipe calls for you to "mash" the cauliflower a bit and mix it in the cheese sauce. By using a small pasta shape, such as shells, instead of the traditional macaroni noodle, the cauliflower gets lost in the texture of the pasta.

The original recipe called for turkey bacon crumbled on top, but I am omitting it for this week's challenge.

Macaroni and Cheese with Broccoli

1 pound small shell pasta, preferably whole grain
½ small head cauliflower
2 cups broccoli florets
3 tablespoons butter
1 tablespoon olive oil
3 tablespoons all-purpose flour
2 cups skim milk
1 ½ cups shredded sharp white cheddar cheese
1 teaspoon salt
¼ teaspoon white pepper
¼ teaspoon dried mustard powder

Bring 10 cups of water to a boil in a large stock pot. Add the pasta and cook according to package instructions.

Using a metal colander placed over the boiling water, steam the cauliflower and broccoli until very tender. Drain the pasta and set aside.

Place the cauliflower in a bowl and break into very small florets with the back of a fork.

Set the steamed broccoli aside.

In a medium pot, melt the butter and heat the olive oil over medium heat. Add the flour and stir well until the mixture is fully incorporated. Add the milk and stir constantly with a whisk to prevent lumps. Increase heat and continue to stir until the mixture comes to a simmer.

Let simmer 1-2 minutes and remove from heat. Add the cheese, salt, pepper and mustard powder. Stir until the cheese if fully incorporated.

Add the cauliflower and broccoli, stir well.

Serves 6.

Now for the grocery list:

Produce:
1 small head cauliflower
1 head broccoli

Grocery:
1 pound box small shell pasta, preferably whole grain

Dairy:
butter
6 ounces sharp white cheddar cheese
skim milk

Pantry:
olive oil
salt
ground white pepper
dry mustard powder

Have a sweet weekend!
SPC

3 comments:

Andrea said...

Sounds delicious! I will definitely try this out.

Head Chef, Kids and my Kitchen said...

This looks great!! I am definitely trying this one with the kids... I like your combination of sharp white cheddar, olive oil and butter... I've never been successful with the texture in homemade mac n cheese. Thanks for sharing!

Tracy said...

Just found your blog today. This is one I'm going to try with gluten free pasta shells and gluten free flour. I love the idea of adding in the cauliflower.