Mac-and-Cheese-Style Cauliflower

February 23, 2012 By: Megabeth Category: Main Dishes

Cheese and cauliflower. Cauliflower and cheese. I can’t think of a more perfect pairing. Sure, there are fancier ways of making this, but this version is fantastic. The soft cauliflower blends with the cheese sauce that’s been thickened with a “secret” ingredient of nutritional yeast.

There are a few areas where you can cut down some of the fat – I used skim milk and didn’t have a problem. You could probably also use an egg substitute. But, know, either way, that if you normally would be eating macaroni and cheese, you’re at least getting the nutritional benefit of cauliflower.

Mac-and-Cheese-Style Cauliflower
by Vegetarian Times

1 large head cauliflower (1 1/2 lb.), cut into medium florets (8 cups)
2 Tbs. butter or margarine
3 Tbs. all-purpose flour
2 cups low-fat milk
1 clove garlic, minced (1 tsp.)
2 cups grated extra-sharp Cheddar cheese
1/2 cup nutritional yeast
1 pinch cayenne pepper
2 egg yolks
1 1/2 cups fresh breadcrumbs

Preheat oven to 350°F. Bring large pot of salted water to a boil. Add cauliflower florets, and boil 5 to 7 minutes, or until just tender. Drain, reserving 1 cup cooking liquid, and set aside.

Melt butter in same pot over medium heat. Whisk in flour, and cook 1 minute, stirring constantly.

Whisk in milk, garlic, and reserved cooking liquid, and cook 7 to 10 minutes, or until sauce is thickened, whisking constantly. Remove from heat, and stir in cheese, nutritional yeast, cayenne pepper, and egg yolks until cheese is melted.

Fold in cauliflower.

Coat 13- x 9-inch baking dish with cooking spray. Spread cauliflower mixture in baking dish, and sprinkle with breadcrumbs. Spray breadcrumbs with cooking spray.

Bake 30 minutes, or until casserole is hot and bubbly and breadcrumbs are crisp and brown.

Jalapeño and Tomato Macaroni & Cheese

June 23, 2011 By: Megabeth Category: Main Dishes, Side Dishes

A traditional macaroni and cheese kicked up a notch with some jalapenos and tomatoes. So good. So yummy. Get in the kitchen and make this. ‘Nuff said.

Jalapeño and Tomato Macaroni & Cheese
adapted from Lisa’s Kitchen

  • 3 medium tomatoes (campari, plum or other tomato of your choice)
  • 1/2 cup dried bread crumbs
  • 1/4 cup cornmeal
  • 3 Tablespoons unsalted butter, melted
  • 1 pound whole wheat macaroni
  • 4 Tablespoons unsalted butter
  • 12 oz can evaporated milk
  • 1/2 cup egg substitute (or 2 eggs)
  • 1 Tablespoon grainy mustard
  • 1 teaspoon sea salt
  • freshly ground pepper to taste
  • 12 oz cheddar, colby or monterey jack cheese, grated (I used 8 oz colby and 8 oz sharp cheddar)
  • 2 japapeno peppers, seeded and diced

- Chop tomatoes. Place in a sieve to drain the juices moving them around occasionally to ensure better draining.

- Melt the 3 Tablespoons butter. Combine bread crumbs and cornmeal with melted butter. Put aside.

- Cook the macaroni al dente, in a large pot, according to package instructions. Drain and return to original pot and add the remaining 4 Tablespoons of butter.

- In a large bowl, whisk the milk, egg substitute, mustard, salt and black pepper. Add 3/4 of the cheese and combine.

- Pour the milk and cheese mixture into the pot with the macaroni.

- Stir over medium heat until the cheese melts, the sauce thickens and the gets bubbly.

- Add tomatoes and jalepenos and stir to combine.

- Pour into lightly greased baking dish. Sprinkle the remaining cheese on top. Then add the crumbs.

- Add to preheated 350 degree oven and bake for 30-40 minutes until top is browned and the sauce is bubbling.

Macaroni and Cheese

September 21, 2009 By: Megabeth Category: Main Dishes, Side Dishes

macaroni and cheese

This recipe appeared in the February 2009 issue of Prevention magazine. I have never been motivated to make my own macaroni and cheese, but after my mother made this recipe, I was convinced.

What makes this recipe unique is using a bit of chopped chipotle chile pepper in adobo sauce. A little goes a long way, so if you don’t want the macaroni and cheese to be super spicy, pare down the amount called for in the recipe.

Macaroni and Cheese
Prevention Magazine – February 2009

  • 3 cups elbow macaroni (I used a multi-grain, protein rich pasta)
  • 3 medium scallions, chopped (1/4 cups)
  • 2 1/4 cups 1% milk, divided (I used skim milk)
  • 3 Tablespoons all-purpose flour
  • 2 1/2 cups shredded reduced-fat (2%) sharp Cheddar cheese (10 oz)
  • 1/2 cup reduced-fat sour cream (I used fat-free sour cream)
  • 2 Tablespoons Dijon mustard
  • 1 teaspoon chopped chipotle chile pepper in adobo sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 Tablespoons dried bread crumbs
  • 2 Tablespoons grated Parmesan cheese
  • 2 teaspoons olive oil

Preheat oven to 400 degrees. Coat 2-quart baking dish with cooking spray. (Note: I started preheating the oven near the end of cooking the macaroni. No need to keep an oven hot when you don’t need to, right?)

Prepare macaroni per package directions.

Add scallions and 1 3/4 cups of the milk to large pot and bring to a simmer over medium heat while macaroni cooks.

macaroni and cheese

Whisk flour and remaining 1/2 cup milk in small bowl. Whisk milk-flour mixture into simmering milk. Cook, stirring, until thickened.

macaroni and cheese

Remove from heat and gradually stir in cheddar until smooth. Add sour cream, mustard, and chipotle pepper.

macaroni and cheese

Add drained macaroni, salt and black pepper.

macaroni and cheese

Transfer to prepared baking dish.

macaroni and cheese

Combine bread crumbs, Parmesan, and oil in small bowl. Sprinkle on top of macaroni and cheese.

macaroni and cheese

Bake 25 minutes, or until bubbling and golden brown.

macaroni and cheese

macaroni and cheese

Mexican-Style Rice Casserole with Corn, Sour Cream, and Cheese

September 04, 2009 By: Megabeth Category: Main Dishes

Mexican-Style Rice Casserole with Corn, Sour Cream, and Cheese

This recipe is inspired by one that appeared in Madhur Jaffrey’s World Vegetarian. You can prepare this dish ahead of time, store it in the fridge, then heat through when you are ready to serve. This casserole creates and interesting consistency, once you lift it out of the pan, it separates and becomes more of a hearty rice dish. It also works well reheated as leftovers.

I used a bourbon chipotle hot sauce in this version and it added a nice smoky flavor to the dish. You can just choose your favorite hot sauce and season to your liking.

Mexican-Style Rice Casserole with Corn, Sour Cream, and Cheese
by Megabeth

6 cups rice, cooked (made from 2 cups dry rice)
2 Tablespoons olive oil
1 medium red onion
2 garlic cloves, minced
1 4-oz can fire roasted green chilies
1 t cumin
1 t chili powder
dash cayenne pepper (or to taste)
1 3/4 cups corn kernels (from fresh corn) 1 1/2 cups fat free sour cream
1/2 cup fat free Greek yogurt (or just use a total of two cups of sour cream)
Flavored hot sauce, to taste (I used about 2 Tablespoons of a mild flavored bourbon chipotle hot sauce)
1 1/2 lightly packed cups grated cheddar cheese

Put oil in saute pan over medium heat. Add onions and garlic and saute until onion is translucent (about 3 minutes). Add chilies, corn, spices and stir. Cook a few minutes to start heating up the corn for about a minute or two. Take mixture off the heat and let it cool off.

Mexican-Style Rice Casserole with Corn, Sour Cream, and Cheese

In another bowl add cooked rice, sour cream, and hot sauce and stir to combine. Stir the cheddar cheese into the mixture.

Mexican-Style Rice Casserole with Corn, Sour Cream, and Cheese

Put mixture into 2-quart square baking dish (or 3-quart casserole dish).

Mexican-Style Rice Casserole with Corn, Sour Cream, and Cheese

Bake for 45 minutes at 350 degrees until heated through.

Mexican-Style Rice Casserole with Corn, Sour Cream, and Cheese

Mexican-Style Rice Casserole with Corn, Sour Cream, and Cheese

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