>> Monday, August 30, 2010
I'll get to this weekend (and our 20 mile run) later. I wanted to start today off with my new favorite macaroni and cheese recipe. It's inspired by Jessica Seinfeld's Deceptively Delicious cookbook -- she added cauliflower puree to make the kid-favorite healthier. We went a step further, using whole wheat pastry flour, garbanzo puree (instead of cream cheese), and pumpkin instead of cauliflower.
Makes this cheesy dish a little more grown up. Also adds some wonderful nutrition, cuts down on the fat, and keeps in the fridge really well . . . to use for lunch, perhaps?
(That is, is you have any left -- and we sure didn't!)
Anyway, I've written about my love for Lean Cuisine macaroni and cheese before -- ick, right? -- but I'm happy to declare before you all that I won't be eating that packaged crap anymore.
Plus, this recipe's so easy -- you can memorize it!
PUMPKIN MAC 'N CHEESE
What you'll need . . .
- 1-1/2 cups elbow macaroni
- Nonstick cooking spray
- 1 tablespoon olive oil
- 1 tablespoon wheat pastry flour
- 1/2 cup almond milk (or skim milk)
- 1/2 cup pumpkin puree (unsweetened)
- 1-1/2 cups shredded low-fat cheddar cheese
- 1/4 cup pureed garbanzo beans
- 1/8 teaspoon paprika
- 1/8 teaspoon pepper
Method . . .
- Cook the pasta to the package directions.
- While you wait for it to finish: Spray the inside of a large sauce-pot with the cooking spray. Pour in the olive oil and cook over medium heat. Then stir in the wheat pastry flour and keep stirring until the mixture is thick -- but not browned. (About 1 minute)
- Add the milk and stir constantly for between 2 and 3 minutes. Until thick.
- Add the pumpkin puree, cheese, and pureed garbanzo beans (to puree, just rise a can garbanzos, put in a food processor with a couple tablespoons water, pulse until smooth -- like hummus), paprika, and pepper. Stir until everything is melted. Add more seasonings to taste.
- When you pasta is done, just drain and add to the cheese mixture. Stir for a minute or two, then turn off the heat and serve.
- I added some whole wheat breadcrumbs to mine.
Have you ever tinkered with a favorite recipe to make it healthier? Were you satisfied with the result? Sometimes we are, sometimes we aren't. There are definitely cookie recipes, for example, that we'd rather keep original -- full of sugar and fat. However, this healthy twist on mac 'n cheese is here to stay!
ALSO: Don't forget to enter our Operation Beautiful Giveaway. That's right! We're giving away a copy of Caitlin Boyle's new book -- enter by Friday, September 3rd at 9PM EST for your chance to win!
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