Sneaky Mac N Cheese Food

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MASTERFUL MAC 'N' CHEESE



Masterful Mac 'n' Cheese image

From the Sneaky Chef cookbook by Missy Chase Lapine. She says this is a nutritionally enhanced version of her stepmother's delicious recipe from Finland.

Provided by Sharon123

Categories     Cheese

Time 55m

Yield 4-6

Number Of Ingredients 9

1/2 lb macaroni (preferably whole wheat)
1 1/2 cups milk
1/4-1/2 cup orange puree (My Take on Sneaky Orange Puree and or Sneaky Chef Make-Ahead White Puree)
1/2 teaspoon salt
2 cups grated colby cheese (or cheddar cheese)
1 cup whole grain cereal flake (like Wheaties or Total)
1/4 cup wheat germ, unsweetened
2 tablespoons grated parmesan cheese
2 tablespoons butter, diced into small pieces (or use Smart Balance)

Steps:

  • Preheat oven to 375*F.
  • Butter a 9" square baking pan.
  • Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook according to the package directions, until firm and slightly undercooked(8-10 minutes). Drain and set aside.
  • In a large bowl, whisk the milk with the oange puree and salt.(and white puree if using-if using both use 1/4 cup each). Put half the macaroni into the baking pan and top with half colby(or cheddar) cheese.
  • Next, layer with the rest of the macaroni, then pour the milk mixture over the top, finishing with the last of the cheese on top.
  • If using Crunchy Topping Variation, use a rolling pin to gently crush cereal in a sealed plastic bag. Or, you can quickly pulse the cereal in a food processor. Add wheat germ and Parmesan to the bag and shake to mix.
  • Sprinkle crumb mixture on top of macaroni and cheese and dot with butter.
  • Bake 30-35 minutes, or until golden and bubbling.

SNEAKY (HEALTHY) MAC AND CHEESE



Sneaky (Healthy) Mac and Cheese image

Picky eaters can be really tough to convince to eat veggies and other healthy foods. Perfect for those picky eaters; it has veggies masquerading as a cheese sauce! Just don't tell them, we'll keep it our little secret!! Cheaters Alley: If you can't find butternut squash frozen or just want to shave a few minutes off prep time, you can use canned pumpkin instead. It would be about 1 cup of pumpkin or squash, and you can skip the boiling with the milk and water. Adapted from www.girlmakesfood.com

Provided by Nicoleg

Categories     Macaroni And Cheese

Time 1h

Yield 1 9x13 pan, 6 serving(s)

Number Of Ingredients 10

0.5 (16 ounce) bag frozen cauliflower
1 lb dreamfields low carb pastas
1/2 cup pasta water
10 ounces frozen butternut squash
1/2 cup milk (regular, or non dairy milk)
3/4 cup sharp cheddar cheese (If you try and use mild cheddar, there will be little to no flavor!)
1/4 cup parmesan cheese
salt and pepper
1/4 cup breadcrumbs
1/2 tablespoon butter

Steps:

  • •Put cauliflower florets in microwave safe dish and cook covered for 10 minutes, or until tender.
  • •In a large pot, bring pasta water to a boil.
  • •Add pasta, and cook until al dente, I recommend 2 minutes less than the package says.
  • •Drain and add back to the pot, off the heat.
  • •In another, small pot, boil milk and pasta water (scoop it out of the boiling pasta pot) with the butternut squash.
  • •Add the butternut squash and milk mix into a blender with the cheeses.
  • •Add the cauliflower.
  • •Blend until smooth.
  • •Taste, you will probably need to add a decent amount of salt.
  • •Add the sauce to the pasta and place in a lightly greased 9x13 baking dish.
  • •Taste and season with salt and pepper if needed (yes again - this is your last chance to get it perfect!).
  • Melt butter and mix with bread crumbs.
  • Sprinkle bread crumbs over mac n cheese.
  • Cook at 400 degrees for 20 minutes, or until breadcrumbs are golden.
  • Can be made ahead and refridgerated. Just cook 30 minutes.
  • •Eat up! (And don't tell!).

Nutrition Facts : Calories 150.4, Fat 8, SaturatedFat 4.8, Cholesterol 23.9, Sodium 213.4, Carbohydrate 13.2, Fiber 1.7, Sugar 2.6, Protein 8

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