A classic go-to-dish for kids, or, in other words: the perfect occasion to sneak good nutrition into your child’s tummy! Here you have it: Simply Caulifower mashed into a creamy cheesy Béchamel sauce with smart balance instead of butter, skim milk instead of whole milk and soft wheat flour, instead of plain white flour. The top crust is made out of wholegrain cereal (Organic Nature’s Path Multigrain) and peccorino cheese and the result is just AMAZING! You got to admit–getting your little finicky one to devour cauliflower AND wholegrain cereal all in one is a feat, right?! Just try it and see for yourself!
Sneaky Macaroni & Cheese
Cuisinicity Tip: I like to use a very flavorful sharp cheddar cheese for this dish so that I can get away with using a little less of it so as to minimize the saturated fat. I also like to add a little smoked mozzarella, which gives it that wonderful rich savory taste, but you don'thave to, if your little one prefers a plain and simple taste. Cuisinicity Tip 2: Use the recipe for Simply Cauliflower and puree or mash 1 cup of it.
Servings 6
Calories 238kcal
Ingredients
- For the béchamel:
- 3 cups skim milk
- 3 Tbsp smart balance
- 1/3 cup whole wheat pastry flour
- 1 cup simply cauliflower* pureed or smashed
- 1/2 tsp coarse salt
- To assemble:
- 13.25 oz box of dry whole wheat elbow macaroni
- 1 cup sharp cheddar cheese grated
- 1 Tbsp smoked mozzarella grated
- Top Crust:
- 1 cup nature’s path multigrain cereal finely ground
- 3 Tbsp pecorino romano cheese finely ground
Instructions
- Place 1 cup of baked cauliflower using the Simply Cauliflower recipe and grind or puree finely and set aside.
- For the béchamel sauce:
- Place milk in a glass measuring cup and place in microwave oven on high for 2 minutes and set aside.
- In a medium heavy-bottomed saucepan, melt the smart balance over medium heat. Add the whole wheat pastry flour and whisk briskly for a few seconds to form a paste.
- Slowly add the hot milk to the flour mixture, a little bit at a time, while continuing to whisk until evenly combined and smooth, each time before adding more milk (so you will not get lumps or “grumeaux”), keep at it until all 3 cups have been poured in (it will be very thin and liquid-y at this point, and that’s OK!). You can stop stirring at this point.
- Continue to cook until it comes to a boil and the sauce thickens and coats the back of a spoon, about 8-10 minutes.
- Stir in puréed cooked cauliflower, 1/2 cup of cheddar cheese, smoked mozzarella, and salt.
- Remove from the heat and set aside (it will form a thin layer on top if it cools down, but not to worry, just stir it in when ready to assemble).
- To assemble:
- Fill a big pot with water and bring to a boil.
- Once the water is boiling, pour in the macaroni, stir once and continue to cook, uncovered for no more than 4 minutes (it will be slightly undercooked—that’s the way it should be so it continues to cook mixed in with the béchamel sauce in the oven)
- Drain and rinse with cold water.
- Mix the drained pasta with the reserved béchamel and stir well until thoroughly mixed (You can serve immediately and just add the remaining cheddar cheese at this point).
- OR- if baking, transfer to a baking dish, top with the ground-up multigrain cereal, peccorino cheese and remaining grated cheddar cheese and bake until bubbling and brown on top, about 20 minutes.
Nutrition
Calories: 238kcal | Carbohydrates: 31g | Protein: 14g | Fat: 6g | Sodium: 300mg | Sugar: 6g
Hi Catherine, love all these comments! I’m going to make this yummy dish to go with our Christmas dinner and I have one question: in the last step (14), at what temp do I bake the Mac and cheese? Thanks and happy holidays to you and yours!
Hi Catherine, how do you think your bechamel would work with a non-dairy milk? Rice or soy? I have a casein-allergy kid and she misses Mac n cheese of all things. I also would like my other kids to eat this rather than the boxed stuff. We eat pretty much mostly whole foods but they do love comfort food like cheesy pasta.
Uh oh. I didn’t finish reading the recipe … don’t think we could do it non-dairy. Oh well! Love your site … I’ll keep browsing!
Hi Jennifer! I think rice or soy milk would work well–although I have never tried–so would love to hear and of course you have to think about using a non-dairy cheese instead as well and again, there too, I haven’t tried that but I know others have and it is worth a try because it is so much better than the boxed stuff and I bet it will be yummy too! Please let me know, I think this is great you are trying to adapt it–Good for you!
Hahahaha Sara, you made me laugh!!!! I love your comment especially because you usually can’t stand cauliflower (not to mention creepy broccoli things! you are so funny!) I couldn’t get a better compliment- That’s absolutely wonderful!!
Love it!!! I made this on Sunday; it will be gone tomorrow (Wednesday). Shamefully, I live alone, so this was a one-woman act.
Also, cauliflower is literally the only vegetable that I dislike, and I couldn’t even taste it in the macaroni- it truly is sneaky 😉 Though, I must admit that the Simply Cauliflower alone was even delicious, which is pretty much a Christmas miracle for me!
Can’t wait to try the “Simply” recipe with other veggies – especially those that don’t look like creepy albino broccoli things!
What is smart balance please?
Hi Jenny,
It’s a vegetable oil spread that I use instead of butter for some recipes. There are many other brands you can use as well, as long as they do not contain partially hydrogenated oil or transfat.
My son’s first question after school today: “do you have any of that macaroni dish as leftovers?” My son is very smart and has a condition called Aspergers, meaning (as you know already as a neuroscientist) he can be brutally honest and direct, at times (which is almost always). I celebrate his condition (love it to bits). I’ve met very few individuals who can focus in quite the same way as he can at such a young age: he has an 98 percentile in his age group for abstract thinking and vocabulary. He told me that 9/10 in his estimation is really good, so I stand corrected: 5 hearts for you, not 4 today.
P.S. This explains why I’m a little more on-deck than usual (I guess) as a dad.
That’s really great John, you are one amazing dad! I don’t know if I would say your are “stealth” as your recipes are pretty honest and your kids are amazingly good natured about trying so many new things. Still, David and I agree, they don’t make them any more dedicated and just wonderfully determined than you, so….drum roll please, we name you the official winner of the “stealth Dad” award and I’ll send you a copy of David’s latest book, personally signed for you! If you could just e-mail me privately your address, I’ll have it in the mail on Monday. CONGRATULATIONS!!! You are just a joy to share my recipes with!
HURRAY John!!!! I think this was a BIG SUCCESS!!!!
My daughter ate the entire bowl, but expected more cheese. She loves cheese – a lot. But despite this, she rated it as an 8/10. My son on the other hand, doesn’t care for cheese as much, so he said 9/10.
They both have taste buds that consider Annie’s Homegrown shells with real cheddar and Kraft Dinner as good choices. Our busy lives have craved convenience at times…. And so, we’ve made a few mistakes.
But to get an 9/10 is quite good from one of my finicky kids. My daughter has just returned for a second helping, and I’m happy because it contains a lot of pureed cauliflower. :>) Thanks, Catherine!