Mac and Cheese
By Angela D. from Cove Elementary School, Beverly, Massachusetts.
Our yummy mac and cheese has all the flavor and creaminess of your most sinful mac and cheese - with a lot less sin and with a surprising amount of healthfulness! The sweet touch of honey-glazed carrots and the bright crispness from the fresh steamed broccoli will please the most unsuspecting of palates!
Serving size: 1 cup
|From Saturated Fat||10%|
|Ingredient||6 servings||50 servings|
|Whole gain macaroni||oz/12||lbs/5|
|Low fat milk||oz/12||gallons/0.5|
|Cauliflower (untrimmed)||sm head/1||heads/4|
Boil water [6 servings = 3 quarts; 50 servings = 4 gallons], add salt [6 servings = 1 tsp; 50 servings = 2 tbsp] Cook pasta for 5 minutes or el dente, stirring occasionally. Drain well & rinse.
Trim florets Bring water to boil [6 servings = enough to boil; 50 servings = 1 qt] Add cauliflower, cover, cook 8-10 minutes or until tender. Do not drain. Puree until smooth.
Cheese sauce & cauliflower puree:
In large stock pot on low heat, add milk, cream cheese and heavy cream; stir until smooth Add cheddar, Parmesan, nutmeg and mustard. Fold in cauliflower puree. Whisk until smooth. Salt & pepper to taste.
Peel and trim carrots. Cut into 2-inch pieces. Mix honey into oil. Toss carrots in oil mix; add salt & pepper [6 servings = 0.5 tsp salt, pinch of pepper; 50 servings = 1.5 tsp salt, 1 tsp pepper]. Roast in 300-degree oven for 40 - 50 minutes on a sheet pan.
Trim broccoli. Bring water to a boil [6 servings = water enough to steam; 50 servings = 1 qt.] Add broccoli, cover, cook for 8 - 10 minutes. Drain.
Mix pasta, warm cheese sauce, carrots and broccoli - and serve.