The following is a guest blog from Kaitlyn, our social media manager, editor, mom of two boys, and devoted Hometown Harvest customer. Follow along as she embarks on a 10-day real-food-only pledge.
With day one in the books and a feast of goodies avoided at the office (cake! bagels! burritos!), I was ready to take up the REAL challenge of cooking dinner that would fit my 10-day pledge and satisfy my pair of preschoolers. Luckily, I have just such a recipe in my Mommy Bag of Tricks: Colorful Cauliflower Mac & Cheese!
- 1 Bag of Gluten-free Veggie Pasta* (3 ingredients: organic rice flour, spinach powder, beet powder)
- 1 head of cauliflower, steamed
- 1/3 cup of whole-milk cheese
- 1/3 cup of whole milk (as desired)
- 1/2 tsp salt (to taste)
Shred some cheese into the puree and add a dash of salt to taste. When the pasta is cooked and drained, stir it into the puree until well blended. Transfer to a baking dish and top with a bit more shredded cheese. Bake for until bubbly and browned on top.
My kids love this version of mac & cheese, and I love that I’m getting them to eat a vegetable! My 4-year-old instructed me to save the leftovers “for tomorrow”…high praise indeed! Goodbye weird, powdered cheeseish boxed mac!
*We do not have gluten sensitivities, but I like to change up our pasta to expose the kids to different grains/textures. Variety is the spice of life! 🙂