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I have been meaning to get this on the blog for some time, this recipe is family friendly meaning everyone can appreciate this dish. I don’t have kids just a husband who is a kid at heart and he loves this recipe so much that he laps up the remaining sauce with his finger and licks it off.
I was telling my TBC (Tall Bitches Club) ladies that if you have leftover of the pureed carrots and yams that go in this dish they would make great snack for your little ones. No matter what this dish is a hit it’s fast, creative and good for you. Enjoy!
P.S. This recipe was inspired by Jessica Seinfeld’s cookbook Deceptively Delicious, if you have kids or a spouse who won’t eat there veggies this cookbook is very helpful and very creative.
-Mac and Cheese- Serves 4-6
3 c. Macaroni (I use whole wheat pasta)
2 T. butter (I use Earth Balance Butter)
2 T. flour (I use whole wheat flour or soy flour, it’s just whatever you have)
1 c. milk (I use soy milk)
1/2 c. carrot puree*
1/2 c. sweet potato/yam puree*
1 c. shredded cheddar (I like Beehive Cheese, they are local and make great cheese)
2 c. broccoli
1/2 tsp. salt
1/2 tsp. onion salt
1/2 tsp. garlic powder
1/4 tsp. ground pepper
1/4 tsp. paprika
1. In a large pot of salted boiling water cook macaroni according to directions. During the last two minutes throw in the broccoli with the pasta. Cook last remaining few minutes together and then drain both into a colander and set aside.
2. In a large saute pan melt the butter over medium heat, when melted and slightly bubbling add flour and whisk into a smooth paste. Cook for one minute to remove the raw flour paste, add milk a little at a time and whisk well to avoid lumps. Whisk all together until it begins to thicken, add all the spices and whisk together once more.
3. Turn heat to low after sauce has thickened, add carrot puree* and sweet potato/yam puree*, and cheese. Turn off heat and stir all together, toss the pasta and broccoli into thickened cheese sauce and stir one last time. Serve immediately.
*Pureed veggies is easy, I do these separately though. Either use a steamer basket or place the veggies in a pot with a little water and a tight fitting lid and cook over medium heat until knife tender. (That means that when you insert your knife into the veggie it slides right off) When tender puree the cooked veggies in a food processor, you may need to use a little of the cooking liquid to puree the veggies just until smooth.
I served this dish with Roasted Brussel Sprouts. All you do is wash, cut into halves or quarters depending on the size. Place the prepared brussel sprouts on a cookie sheet lined with tin foil, toss with olive oil and salt and pepper. Put into a preheated (400 degree) oven for 10 -20 minutes. After the first 10 minutes I toss the sprouts a little and determine how much longer.When they come out of the oven I season with fresh lemon juice, lemon zest and maybe just a little more olive oil and salt and pepper to taste. Enjoy