It’s back to school time and we know you’re looking for healthy choices that your kids will actually enjoy eating. Denise Albert from Cooking in Bloom shares a favorite from her dinner table, just in time for August meal planning.
Vegetable Mac and Cheese
Try this recipe for a warm family experience at the table.
2 cups macaroni style pasta
1 cup skim or 1% milk (alternatively: unsweetened almond milk or other milk substitute)
2 cups shredded cheese– my family loves colby jack in this recipe
1 full head of cauliflower cleaned and cut into small flowerettes (if cauliflower is not your taste, choose away! Any veg could easily be incorporated here with the same roasting technique)
1 tsp nutmeg
Cook pasta according to package directions, reserving 1/2 cup of the starchy pasta water. Toss your cut cauliflower in olive oil and spread it out on a roasting pan or cookie sheet. Bake in oven at 400 degrees for 20 minutes. When done there should be a light brown or charring on the vegetable. Drain pasta and add milk, reserved pasta water, and shredded cheese. Stir until cheese is melted and all ingredients are well mixed. Fold in the roasted cauliflower and add nutmeg.