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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't have to, if your little one prefers a plain and simple taste.

Cuisinicity Tip 2

Use the recipe for Simply Cauliflower or just boil the cauliflower and puree or mash 1 cup of it.

Course Dinner, Main Course
Cuisine Italian
Keyword elbow macaroni recipes healthy, healthy elbow pasta recipes, mac and cheese cereal, macaroni cereal, sneaky mac and cheese, velveeta whole grain shells and cheese, whole grain macaroni and cheese, whole wheat elbow macaroni recipes, whole wheat macaroni and cheese, whole wheat macaroni recipes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 238 kcal
Author Catherine Katz

Ingredients

  • For the béchamel:
  • 3 cups skim milk (or plant-based milk)
  • 3 Tbsp smart balance (regular)
  • 1/3 cup whole wheat pastry flour
  • 1 cup cooked or baked 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

  1. Place 1 cup of baked cauliflower using the Simply Cauliflower recipe and grind or puree finely and set aside.
  2. For the béchamel sauce:
  3. Place milk in a glass measuring cup and place in microwave oven on high for 2 minutes and set aside.
  4. 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.
  5. 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.
  6. Continue to cook until it comes to a boil and the sauce thickens and coats the back of a spoon, about 8-10 minutes.
  7. Stir in puréed cooked cauliflower, 1/2 cup of cheddar cheese, smoked mozzarella, and salt.
  8. 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).
  9. To assemble:
  10. Fill a big pot with water and bring to a boil.
  11. 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)
  12. Drain and rinse with cold water.
  13. 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).
  14. 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.