mac n cheese – The Interiors Addict

Foodie Friday: Wholesome Child’s Mac ‘n’ Cheese

Today’s Mac ‘n’ Cheese with zuchinni, cauliflower and chia seeds comes from Mandy Sacher, a paediatric nutritionist, mum and author of the bestseller Wholesome Child: Complete Nutrition Guide and Cookbook. The book includes a host of nutritional information and guidance, along with more than 140 allergy-friendly recipes and a range of menu planners suitable for busy families.

30 minutes (+ 30 mins cooking time) | Serves 4 | Gluten-free, Egg-free and Nut-free

Mandy says: “Quality ingredients like preservative-free cheese, wholegrain pasta, vegetables and chia seeds turn this dinner staple into a nutritious choice. I often send leftovers to school in the lunch box – and for a fun treat, I place leftovers in mini-muffin holders, add a sprinkle of extra cheese to create mini mac ‘n’ cheese cupcakes.”

Ingredients

2 cups brown rice penne
1 cup cauliflower florets
1 cup zucchini, peeled And shredded
1-2 tbs coconut oil
¾ cup milk of choice
1 tbs tapioca flour
1 ½ cups cheddar cheese, shredded
1 tbs chia seeds
Sea salt and pepper, to taste
1 tsp paprika powder

Method

Preheat oven to 180°C.

Cook the pasta until al dente. Drain and set aside.

Place cauliflower in a food processor and process until it reaches a rice-like consistency.

Heat oil in a large frying pan and sauté cauliflower and zucchini for about 5 mins.

In a saucepan, warm ½ cup of milk.

In a small bowl, whisk together the remaining milk and the flour until there are no lumps. Then whisk this mixture into the warm milk. Continue whisking gently until milk thickens to the consistency of heavy cream.

Mix cheese, chia seeds, sautéed cauliflower and zucchini into the milk-flour mixture and season with salt and pepper. For a smoother consistency you can process using a hand held blender.

Place the pasta in a casserole dish and pour the cheese and veggie sauce over it. Sprinkle with paprika powder and shredded cheese (optional) and bake in the oven for 30 mins until the top is golden.

Tip: For a school-friendly version, place mixture in mini muffin holders and bake for approximately 25 mins to create mini mac ‘n’ cheese muffins. If your child does not like the sight of seeds, them leave out chia seeds and use chia powder instead.

–Mandy ‘s book is available to purchase online at www.wholesomechild.com.au or via iTunes.

More recipes

Foodie Friday: Mac & cheese with Swiss chard and breadcrumbs

In this indulgent dish from Williams-Sonoma, heavy cream plus aged gruyère and parmesan cheeses melt to a creamy consistency and stand in for the traditional flour-thickened sauce to make a dish that’s both vegetarian and hearty. Serve this rich dish with a refreshing romaine salad or seasonal steamed vegetables that have been lightly dressed.

Ingredients

1 1/2 tbsp olive oil
1/2 large onion, finely chopped
1/2 large bunch Swiss chard, stems trimmed, leaves chopped
Salt and freshly ground pepper
1/2 cup heavy cream
250g elbow or shell pasta
1 tbsp minced fresh sage
1 slice bread, made into crumbs in a food processor (about 1/2 cup crumbs)
1 cup grated aged gruyère cheese
2 tbsp grated parmesan cheese

Method

In a large nonstick frying pan over medium heat, warm 1 tbsp of the oil. Add the onion and sauté for 4 minutes until beginning to soften. Add the Swiss chard and sprinkle with salt and pepper. Cook for a further 4 minutes, or until the chard is tender. Stir in the cream and remove from the heat.

Meanwhile, bring a large pot of salted water to the boil. Add the pasta and stir well. Cook until the pasta is al dente, stirring frequently.

In a small nonstick frying pan over medium heat, warm the remaining 1/2 tbsp oil. Add the sage and cook for 30 seconds until fragrant. Add the breadcrumbs and cook until browned and crisp, stirring frequently. Season to taste with salt and pepper.

Drain the pasta reserving 1/2 cup of the pasta cooking water. Add the pasta to the frying pan with the chard. Add both cheeses and stir over medium heat until the cheeses melt and the pasta is coated, thinning with the pasta cooking liquid as needed. Season to taste with salt and a generous amount of pepper. Divide the pasta among 4 warmed plates, sprinkle with the breadcrumbs and serve immediately. Serves 4.

–If you’d like to brush up on your kitchen skills, head to the Williams-Sonoma Sydney Cooking School to learn the tricks of the trade.

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