I’ve done it! I have accomplished the Holy Grail! I made a meal that falls into the following categories:
I know you think I am lying, but I assure you I am not. Pinkie swear (that’s how you know I mean it!)
So this week I was dying for some homemade macaroni and cheese. I kept Pintresting all sorts of recipes, but finally I decided to just make up my own! I don’t do this very often, but you only live once. I started grabbing things that I thought I might need (butter, flour, block ‘o cheddar, etc) when I saw the huge head of cauliflower from my Farmer’s Market Basket and thought “why not?!”
I chopped this puppy up into smallish “trees” and threw it in some boiling water for a few minutes. Basically until tender. Then I scooped it out and into my blender with 2 ladles of the water. **I’m still mourning the death of my food processor if anyone has one they would like me to review ;-)** DO NOT DUMP THE WATER! You are going to dump your pasta in there to cook while the cauliflower is blended.
I blended my cauliflower pretty smooth. I did’t want my picky kids to be able to identify anything other than noodles and cheese!
I always get the pasta made with veggies. I know that it doesn’t make a HUGE difference, but if they are at least getting a small amount of veggies I am going to call that a win.
Once the pasta was perfect I drained it and put it in a glass serving dish while I made my cheese sauce.
This part goes quick! I was on the brink of burning it a few times! Make sure you have all of your ingredients and utensils within arms reach.
Chop up half a block of cheese into small pieces. I bought mild cheddar this week, but easily could have used another cheese.
Then put 1/2 stick of butter in the pot on a low-med heat. Use your whisk to give it a few spins around and help it melt.
Once that is melted whisk in 1/2 cup of flour. Whisk quickly and do not stop. You may want to turn down the heat if you were at a medium. By this point you should have the beginnings a lovely roux. It will bubble pretty good, but you want to keep it from browning (aka burning).
Next I added about 1/2 cup of almond/coconut blend milk…keep whisking!! You can absolutely use regular milk!! This is just what I enjoy. I also dumped half of the blender of cauliflower in while I was in mixing mode. It should start to blend really nice and look creamy like a thick Alfredo sauce.
Lastly I added the chopped up cheddar! After mixing it in I decided it needed a little bit more cheese so I mixed in some shredded too.
Once your super thick sauce reaches maximum cheesiness I poured (dumped?) it on top of my noodles and stir.
I even decided to take it a step further when plating dinner for the kids and topped it with MORE shredded cheese. ***WARNING*** The following pictured may make you drool!
Of course I ate my dinner out of the serving dish while standing at the kitchen island, but such is the life of a mommy!
And now for the final verdict from the kiddos:
Liam – 6 year old – super picky eater
Eliza-Beth – 4 years old – typically finishes her plate…and her brothers’
London – 3 years old – His mood changes with the wind
London’s “Thumb’s Up” Picture ended up being him putting his thumb ON the camera.
Oh, and in super mommy fashion, I was able to mix in some of the leftover blended cauliflower into scrambled eggs for a breakfast dinner the following night! They were devoured by the older two with requests for more.