Baked Mac & Cauliflower Cheese
Real homemade mac & cheese is a weakness of mine but I never make it myself. I think it’s hard to think about all that cheese and creaminess without starting to feel myself bloating. I’ve realized that pureed cauliflower is incredibly creamy so the idea came to use that as the base for a cheese sauce. So I made baked mac & cheese healthy style including vegetables. I used quinoa pasta to add protein in the dish. The kids off course loved it but they love everything creamy and with cheese.
½ pound elbow macaroni, cooked
2/3 cup frozen sweet peas
1 small cauliflower head, cut diced
1 tbsp. olive oil mixed with 1 tbsp. white spelt flour or all-purpose flour
1 cup almond milk
¼ cup nutritional yeast
Salt & pepper to taste
½ cup grated cheese (I used mozzarella style rice cheese)
½ cup bread panko bread crumbs
2 tsp. melted butter
Preheat oven to F350
Mix oil and flour until it’s a paste in a small saucepan and whisk in the milk. Bring to a boil while whisking. Cook for a few minutes until sauce thicken slightly. Add nutritional yeast, salt, pepper and cauliflower. Puree in a food processor or blender. Toss pasta and peas with sauce and pour into a baking dish. Toss breadcrumbs with melted butter and sprinkle on top of pasta. Bake covered for 20-30 minutes, until dish is hot all the way through.