On the Table: Super Cheesy (Healthy) Mac and Cheese

Welcome to my kitchen! I love to cook and adapt recipes, and I love to read cookbooks and food blogs, so I thought I would give it a go at combining the two. Where better to start than with everyone's favorite...

I love macaroni and cheese. Probably more than most people. Embarrassingly, I really love the boxed mac and cheese - I would eat a bowl of that good ol' blue box any day. However, as I have gotten older, and more experimental in the kitchen, I started to make my old boxed favorites from scratch, and I came across a mac and cheese recipe that I just thought would pass the test. When I tell you that I L-O-V-E-love this recipe, I mean it. It surpassed the box any day (and I never thought I would say that!). Plus, it has the added benefit of hidden veggies and protein, so...win-win!

Everyone has an "I don't eat vegetables" person in their life, and every vegetarian has an "Ew, tofu? That stuff is gross." often sitting at the table. And that's fine, everyone is entitled. However, I love to serve this to said company and prove them wrong. They don't even know they are eating (and loving) tofu and veggies!

Just for reference, the products that I use in my kitchen are just my preference and what we had around, your favorites will work too!

Healthy Mac and Cheese (Adapted from The Vegetarian Family Cookbook by Nava Atlas)

You will need:

• 1 box of pasta (I used Barilla Plus, any shape of cut pasta will work, I used elbows)
• 2 Tablespoons butter, margarine or veg oil (I use Earth Balance)
• 1 onion, chopped
• 1 - 2 cloves of garlic, chopped
• 2 medium sweet potatoes
• 1 12-oz package of silken tofu
• 14 oz of shredded cheddar cheese (I use fat free and it tastes delicious but many fewer calories - you can use full fat if you want. I have also used a combination of many other cheeses, such as smoked gouda and mozzarella, and they are all good - use your favorite!)
• Salt and pepper, to taste

Welcome to my teeny tiny NYC kitchen!

All these delicious veggies in mac and cheese - who could imagine?

Step 1: Prep your veggies: Onion and garlic chopped, sweet potatoes heated in the microwave for 8 - 10 minutes until soft to the touch, split open and ready to be scooped out.

Step 2: Cook your pasta, according to the package (unless you're like me and you like it just past al dente...). When the pasta is cooked, drain and set aside.

Step 3: Add one tablespoon of margarine, the onion and the garlic into the pot. Saute over low heat until just cooked through.

Step 4: Turn off the heat. Add the sweet potatoes and silken tofu to the pot. Blend with an immersion blender until smooth and creamy.
If you don't have an immersion blender, don't worry, you can mash this with a spoon, or use egg beaters, it just may take a little bit longer.

Doesn't that look delicious already? We haven't even added the cheese! Make sure blend it really smooth!

Step 5: Add cheese and stir over low heat until all combined.

I just made this and my mouth is already watering. Seriously, how cheesy and amazing does that look? Make sure you stir in the cheese over low heat so it doesn't burn or separate.

Just one more demonstration of cheesy goodness!

Step 6: Dump in the drained pasta and combine with the cheese sauce

Make sure it is thoroughly combined.

Step 7: Serve and enjoy!
We love to sprinkle just a little truffle salt right on top in our bowls. Mmmm mmm good!

You will taste this and never know that it is loaded with vitamins and protein! I serve it along side a green vegetable and a salad and we all finish the meal with happy tummies.

Cut and paste this recipe to use in your own kitchen! (And please stop by to let me know how it goes).

Healthy Mac and Cheese (Adapted from The Vegetarian Family Cookbook by Nava Atlas)
Makes 12 servings (one hearty ladle), WeightWatchers 6 Points+ per serving

Ingredients:

• 1 box of pasta (I used Barilla Plus, any shape of cut pasta will work, I used elbows)
• 2 Tablespoons butter, margarine or veg oil (I use Earth Balance)
• 1 onion, chopped
• 1 - 2 cloves of garlic, chopped
• 2 medium sweet potatoes
• 1 12-oz package of silken tofu
• 14 oz of shredded cheddar cheese (I use fat free and it tastes delicious but many fewer calories - you can use full fat if you want. I have also used a combination of many other cheeses, such as smoked gouda and mozzarella, and they are all good - use your favorite!)
• Salt and pepper, to taste

Directions:

• Step 1: Prep your veggies: Onion and garlic chopped, sweet potatoes heated in the microwave for 8 - 10 minutes until soft to the touch, split open and ready to be scooped out.
  
  
• Step 2: Cook your pasta, according to the package (unless you're like me and you like it just past al dente...). When the pasta is cooked, drain and set aside.
  
  
• Step 3: Add one tablespoon of margarine, the onion and the garlic into the pot. Saute over low heat until just cooked through.
  
  
• Step 4: Turn off the heat. Add the sweet potatoes and silken tofu to the pot. Blend with an immersion blender until smooth and creamy.
  
  
• Step 5: Add cheese and stir over low heat until all combined. Make sure you stir in the cheese over low heat so it doesn't burn or separate.
  
  
• Step 6: Dump in the drained pasta and combine with the cheese sauce. Make sure it is thoroughly combined.
  
  
• Step 7: Serve and enjoy! We love to sprinkle just a little truffle salt right on top in our bowls.