This week I've tried a couple new recipes from the Deceptively Delicious cookbook. Homemade mac 'n cheese is a great fall comfort food (even though the cool weather hasn't really hit yet), but it gets even better when it's made just a little bit healthy.
Jessica Seinfield's recipe is a great one that's made even better when it's topped with breadcrumbs and baked to perfection :)
INGREDIENTS
2 c. whole wheat macaroni
1 1/2 TBSP olive oil
1 1/2 TBSP all-purpose flour
3/4 c. milk
4-5 cubes frozen cauliflower puree
4 oz. cream cheese
8 oz. shredded sharp cheddar cheese
1/2 tsp salt
dash paprika and black pepper
2 slices whole wheat bread (or 1 c. breadcrumbs)
2 TBSP butter, melted
While the macaroni is cooking, a gravy is made out of the olive oil, flour and milk. (I've tried this recipe with soymilk and it just gives a slightly weird taste; this time I used skim milk and it tasted much better). The cauliflower cubes and cream cheese are mixed into the gravy, then the cheese melted in and seasonings added.
A couple pieces of bread are thrown in the blender to make fresh breadcrumbs. The margarine is melted in the microwave and mixed with the breadcrumbs. A lot of recipes also suggest seasoning with 2 tablespoons chopped parsely, but I didn't have any fresh on hand and the dried stuff didn't taste right when I've used it before.
The macaroni is strained then mixed with the cheese sauce and laid out in a 9x13 casserole dish. The bread crumbs are spread over top and it's all baked uncovered for 15-20 minutes at 400 degrees.
{Yum!}
