Adapted from: Vegetarian Basics by Women's Weekly Australia (pg. 188)
Serves: 4
Prep time: 30 min
Cook time: 30 min
Ingredients:
250 g (8 oz) macaroni pasta (or GF pasta)
375 g (12 oz) cauliflower, medium florets
Olive oil
Salt & pepper
250 g (2.5 cups) grated cheddar cheese
60 g (1/4 cup) grated parmesan or romano
1/2 tsp ground nutmeg
2 tsp lemon rind, grated (1 lemon)
35 g (1/2 cup) panko bread crumbs (or GF bread crumbs)
1 tbsp fresh thyme (or 1 tsp dried)
240 g (1 cup) sour cream
310 ml (1.25 cups) buttermilk
120 g (1 cup) frozen peas
120 g (4 oz) fresh baby spinach
Mac and cheese but make it healthy more nutritionally balanced. "I'm not a regular mac and cheese. I'm a cool mac and cheese"
I am a sucker for mac and cheese. I love it so. In fact, I think I have five very different mac and cheese recipes. They will make it onto this blog at some point. Look, I've already said "mac and cheese" five times.
This particular mac and cheese is a favourite because it is crunchy and soft and the flavours are so well balanced. The warm nutmeg and the tart dairy + lemon really elevate this dish. I absolutely love pasta. But as I look for a more nutritionally balanced pasta dish that incorporates vegetables beautifully, I look no further than this recipe.
The peas, nutmeg, and lemon almost create an aroma of bacon (whether to the pleasure or dismay of vegetarians).
The roasted cauliflower is not an afterthought--no--it is a star. Not one vegetable goes amiss in this recipe.
I labeled this "GF", because I'm sure it is still a fantastic dish if made with GF pasta and GF bread crumbs.
I hope you enjoy this as much as I do. It's a real treat.
Ingredients:
250 g (8 oz) macaroni pasta (or GF pasta)
375 g (12 oz) cauliflower, medium florets
Olive oil
Salt & pepper
250 g (2.5 cups) grated cheddar cheese
60 g (1/4 cup) grated parmesan or romano
1/2 tsp ground nutmeg
2 tsp lemon rind, grated (1 lemon)
35 g (1/2 cup) panko bread crumbs (or GF bread crumbs)
1 tbsp fresh thyme (or 1 tsp dried)
240 g (1 cup) sour cream
310 ml (1.25 cups) buttermilk
120 g (1 cup) frozen peas
120 g (4 oz) fresh baby spinach
Directions:
1. Preheat the oven to 240 C / 475 F. Line a baking sheet with parchment paper.
2. Chop the cauliflower into medium/bite-sized florets and place on the baking tray. Drizzle with olive oil, and a generous sprinkling of salt, and pepper.
3. Roast the cauliflower until browning (about 15 minutes) then remove from oven. Decrease oven temperature to 220 C (425 F).
4. Meanwhile, cook the pasta until al dente, drain, and set aside.
5. In a small bowl, combine about 3/4 of both cheeses, the nutmeg, and 1/2 the lemon rind. Set aside.
6. In another small bowl, combine the other 1/4 of both cheeses, the other 1/2 lemon rind, bread crumbs, and thyme. Set aside.
7. In a large saucepan on low heat, warm the sour cream and buttermilk.
8. Once the dairy is well incorporated (about 2 minutes), add the cheese mixture, season generously with salt and pepper, and stir until cheese is just melted.
9. Add the peas and spinach, stirring occasionally until the spinach is slightly wilted.
10. Turn off the heat, add the pasta to the sauce and stir until combined.
11. Carefully pour pasta into an oven-safe baking dish, then top with cauliflower and poke it into the pasta.
12. Sprinkle on the bread crumb mixture, and bake until browning (15-20 minutes).
13. Serve immediately.
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