In cold weather, there's nothing like kid-friendly comfort food. If you're looking for something yumo for lil tumos, try this version of mac 'n' cheese from the latest issue of Every Day with Rachael Ray. It's a healthful twist on the classic made with cauliflower and whole wheat pasta. To get the recipe that serves a family of four,
To-Tasty-to-be-Good-for-You Cauliflower Mac ‘n’ Cheese
from Everyday with Rachael Ray
1 head cauliflower, cut into florets
1 pound whole wheat pasta
2 tablespoons butter
¼ cup flour
1 ½ cups milk
1 cup chicken broth
2 cups shredded shard cheddar cheese
1 tablespoon Dijon mustard
1) Ask a GH (Grown-Up Helper) to bring a large pot of water to a boil,
salt it, add the cauliflower and cook until crisp-tender, about 5 minutes.
Ask your GH to transfer the florets with a slotted spoon to a large bowl.
In the same boiling water, cook the pasta until al dente then drain in a
colander. Add the pasta to the cauliflower.
2)While the pasta is working, ask your GH to melt the butter in a saucepan
over medium heat. Have your GH help you whisk in the flour and cook for 1
minute, then whisk in the milk and chicken broth and cook until thickened,
about 5 minutes. Stir in the cheese. Whisk in the mustard and season with
pepper. Stir the cheese sauce into the pasta and cauliflower. Yum-o!