I’ve been searching for a tasty mac and cheese recipe that my son would eat (yes, he so far has refused mac and cheese, a staple of most kids’ diets). Ok, yeah, I add stuff to it. It’s not purely white noodles and cheese, which maybe is why he has taken offense to it, but I knew there must be something tasty out there that would work. Finally I came upon this recipe from Jamie Oliver’s cookbook Jamie’s Food Revolution. A hit! Of course I adapted it to include more veggies and changed the noodles to whole wheat, but the important thing here is that he ate it, and Dad ate it too . A winner I do say. I feel warm and fuzzy knowing both of my men got a hefty dose of calcium, whole grains and cancer-fighting cruciferous power. I think this will be my go-to mac for some time to come. Let me know if you try it and how you like it.
MACARONI AND CRUCIFERLICIOUS CHEESE
· 1 small head of cauliflower
· 2-3 medium stalks of broccoli
· 1 cup finely chopped parsley
· 1 lb. dried whole wheat elbow macaroni
· 1 cup crème fraîche or sour cream (I used crème fraîche which I found in the dairy section)
1. Bring a large pan of salted water to a boil.
2. While the water is heating, chop the cauliflower and broccoli into very small florets. Set aside.
3. Grate the cheese into a large bowl. Set aside.
4. Add the macaroni and the chopped vegetables to the boiling water and cook according to the package directions. Drain in a colander and return to the pan.
5. Place the cheese along with the crème fraîche or sour cream into a medium saucepan over low heat. Carefully stir until the mixture is smooth and melted. Add the finely chopped parsley and season with a pinch of salt and pepper.
6. Pour the melted cheese into the macaroni mixture and stir. It should have a nice, silky consistency, but if it’s too thick for you, add a splash of water to thin it out.
7. Reheat over low heat and serve!