First recorded in a 14th century medieval cookbook, macaroni and cheese is the definition of a classic. Understandably so, the delish quick fix is most definitely a crowd pleaser!
Traditionally made with loads of belly busting butter, nutritionally empty white pasta and zero veggies, the original recipe doesn’t leave much room for a healthy portion size. Fret not, this Veggie Mac & Cheese recipe is super rich and creamy but MUCH healthier!
Veggie Macaroni and Cheese
(6 -8 servings)
1 tablespoons heart healthy oil (avocado, grape seed, coconut, olive)
1 onion, pureed
1/4 cup whole wheat pastry flour
1 clove garlic, grated
2 – 3 cups low fat milk (we like unsweetened almond)
2 tablespoons prepared mustard of choice (yellow, brown, etc.)
2 cups whole wheat elbow pasta, uncooked
1 – 2 pounds or 4 -6 heaping cups bite-sized veggies, fresh or frozen (peas, green beans, asparagus, broccoli, carrots, spinach, kale, etc.)
3 cups shredded cheese (cheddar, gouda, etc.)
1.) Boil pasta until andante, about 10 minutes.
3.) Stir flour into sautéed onion and garlic creating a roux. Cook for a couple minutes to eliminate pasty taste.
5.) Stir in cheese until melted, adding more milk if sauce gets too thick. Add pasta and veggies, stirring until evenly coated.
Sha-bam! Delicious and nutritious macaroni and cheese!