One of my favorite comfort foods is mac’n’cheese, but I always feel guilty when I eat it because there’s nearly NO nutritional value in certain boxes of macaroni and powdered cheesy goodness. Luckily for me, there was a recipe for macaroni and cheese in the vegetarian cookbook I’m working my way through. I made it one night for myself, then took it to a friend with a new baby another night. The great thing about this recipe is you can add in whatever floats your boat, but it’s way healthy anyways!
Here are the ingredients (all super cheap and mostly on hand)
Chop up your veggies
Saute the veggies while starting the macaroni
While those things are cooking, start melting some butter in a saucepan for the roux
When the butter’s melted, add the flour (the second time I used whole wheat and it was marvelous, I also increased the sauce recipe by a half to make it more cheesy 🙂 )
Then add milk slowly, while stirring, then when thick add the cheese
Once that’s all lovely and cheesy, throw everything into a casserole dish
Bake at 350 degrees for 45 minutes and enjoy your healthy comfort food
Now for the actual recipe!
8 oz. macaroni
1 T oil
1/4 lb. mushrooms, sliced (i like lots of these)
1/2 cup celery, chopped
1 small onion, chopped
2 T oil for sauteing
1 C bean sprouts (the first time I didn’t have any and the second time I forgot to add these)
2 T butter
2 T flour (i like it with whole wheat)
1 C milk
1/2 t salt
dash cayenne pepper
1 C grated cheese
1 tomato, wedged
1. In a large pot, boil macaroni in water with 1 T oil, until tender. Drain in colander and rinse in cold water.
2. In a small skillet, saute veggies in 2 T oil.
3. In small saucepan, melt 2 T butter. Remove from heat and add flour, stir until it has made a paste. Slowly add milk while stirring. When thick, add cheese and stir until well combined. Season to taste.
4. Combine vegetables, macaroni, sprouts in casserole dish. Add cheese sauce and blend together.
5. Bake 45 minutes in 350 degree oven. Add tomato on top and Serve.