It takes some effort to get Hubby to eat his veggies. He'd prefer french fries as his source of vegetables if he could! I thought this recipe from Jamie Oliver sounded like a great way to add some veggie nutrition to mac & cheese. We were very happy with how it turned out and I didn't feel too bad about pigging out! Ingredients: • 1 head of cauliflower • 8 oz. shredded cheddar cheese • 4 oz. parmesan cheese • bunch of parsley • salt • 16 oz. macaroni • 1 cup sour cream
Cut the cauliflower into small florets.
Finely chop the parsley leaves.
For the pasta, boil your water in a large pot and then add the macaroni and cauliflower. Cook according to the pasta directions on the box.
Pour all the shredded cheese into a small saucepan and add the sour cream. Heat with a low flame and stir every so often until the cheese is smooth and melted. Add all the chopped parsley to the melted cheese and season with a pinch of salt and pepper.
Drain the macaroni in a colander over a bow and reserve the cooking water. Return the pasta to the pan, pour in the melted cheese, and mix well. It should have a silky consistency, but if it’s too thick, add a splash of your cooking water to thin it. (Mine did not need this, but I think everyone eats their mac differently)
To add a little extra crispy texture to the mac, I put the entire mixture in a 9x13 pan and baked it for about 10 minutes at 350 degrees or until golden brown on top. You could even add some breadcrumbs for a crunchy topping.
Just a new mom, wife and domestic-wannabe born and raised in the Chicago burbs and the proud mommy of a smiley toddler and crazy cat named Kitty. It's a constant struggle learning to juggle work, home renovations, working out, crafts, watching tv, and having fun all without going crazy! The Pursuit of Happiness is my daily reminder that I need to learn to appreciate the little things in life and not stress so much. Feel free to e-mail me at firstname.lastname@example.org. I love getting comments and feedback : )