Nope, I’m not lying! This stuff really isn’t bad for you…I promise! I had a jam packed weekend at my cousin’s wedding…we had a great time and I’ll share pics later in the week but I wanted to give you this recipe now before I run out of steam for the night. You are probably aware of my ongoing food war with my kids by now…each meal is a battle and tonight the win goes to Mom! p.s. This recipe is lactose-free!!
(This recipe was adapted from the one in Jessica Seinfeld’s book called Deceptively Delicious)
2 tbsp coconut oil
2 tbsp whole wheat flour
1 box whole wheat elbow macaroni
3 cups Cabot 50% less fat shredded cheddar cheese (this is lactose free)
1 1/2c Silk unsweetened almond milk
1/2c cauliflower puree
1/2c white beans, pureed
1/4c whole wheat breadcrumbs
Steam and puree 1/2c of cauliflower. Rinse white beans thoroughly and puree. (I added a little bit of extra almond milk here also to hep puree the beans). Cook pasta to al dente and set aside. In a pan, add the coconut oil and the flour. Whisk together to form a roux. Slowly add the milk little by little whisking constantly until mixture starts to thicken. Add both purees and whisk together. Add cheese one half cup at a time until melted. Add sea salt and pepper to taste. Turn heat low enough to keep the mixture liquified but not to boil.
Spray 9×9 baking dish with cooking spray. Add half the noodles, spoon half the cheese on top and sprinkle half the breadcrumbs on top. Repeat with the rest of the ingredients. Bake for 20-25 minutes at 350F.
No one even mentioned the surprise hidden ingredients! Don’t think they even noticed…Score!!