Mac N Cheese with Vegetables

Here is a healthy, tasty recipe for macaroni and cheese. It is from the Petit Appetite cookbook, which I love. The recipe calls for either broccoli or cauliflower, but I highly recommend the cauliflower. It doesn't really affect the taste and it blends in so that little ones don't even realize it's there.

I always stop after step two, divide the mac n cheese into four containers, and freeze three of them. I never bother to do step 3, although I would if I were serving this a dish for the whole family.

The cheese seems to "settle" a bit in this dish, making it not the most attractive food to serve, but I think the health and taste make up for it. Christian loves it!

Mac N Cheese with Vegetables

8 oz whole wheat macaroni
1 1/2 c broccoli or cauliflower florets, cut into pieces
1 c whole milk
3 c (3/4 lb) sharp white cheddar cheese
Salt, to taste
1/4 t black pepper
3 T freshly grated parmesan cheese

1) Preheat oven to 350. Bring a pot of water to boil over high heat. Turn heat to medium and add pasta and vegetables. Simmer until pasta is tender and vegetables are cooked, 7-10 minutes. Drain and return to pot.

2) In a small saucepan, heat milk over low heat until hot. Add cheddar cheese and hot milk to veggies and pasta and toss. Season with salt and pepper.

3) Pour mixture into 8-inch square dish. Sprinkle parmesan cheese over the top and bake for 15 minutes, or until bubbling. Allow to sit for 5-10 minutes before serving.