Ingredients
- 8 oz whole wheat pasta (or pasta of your choice)
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 tbsp olive oil
- 2 tbsp whole wheat flour
- 2 cup unsweetened almond milk (or lowfat milk)
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- 1/4 cup whole wheat breadcrumbs
Instructions
- Cook the Pasta and Vegetables:•Bring a large pot of salted water to a boil.•Cook the macaroni according to the package instructions. Add the broccoli and cauliflower to the boiling water for the last 2–3 minutes of cooking.•Drain and set aside.Make the Cheese Sauce:•In a large saucepan, heat olive oil over medium heat. Add the flour and whisk for 1–2 minutes to form a roux.•Gradually whisk in the milk, ensuring there are no lumps. Cook, stirring constantly, until the sauce thickens (about 5 minutes).•Reduce heat to low and stir in cheddar cheese, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper. Mix until smooth and creamy.Combine:•Add the cooked pasta, broccoli, and cauliflower to the cheese sauce. Stir gently to coat everything evenly.Optional Topping and Bake:•Preheat the oven to 375°F (190°C). Transfer the macaroni mixture to a baking dish.•Sprinkle breadcrumbs over the top and bake for 10–15 minutes, or until the top is golden and crispy.Serve:•Serve warm and enjoy your healthy, veggie-packed mac and cheese!Tips:•For extra flavor, roast the broccoli and cauliflower beforehand.•Substitute cheese with nutritional yeast for a vegan version.•Add a pinch of red pepper flakes if you like some heat!HAPPY EATING!!
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elizabeth@thehouseofobrien.com
