Masterful Mac n Cheese

Masterful Mac n Cheese
Staff Writer
Larry Chase

This is a nutritionally enhanced version of my stepmother’s delicious recipe from Finland. When I mixed in the cauliflower/zucchini puree, which melted away in the familiar creaminess of the cheese, the kids didn’t notice any difference from the original mac n cheese. Another great distraction is the crunchy topping, which not only adds a good dose of whole grains, but also became my kids’ favorite part of the casserole. Start at 1/4 cup of the Sneaky Chef White Puree in this recipe and gradually increase it to 1/2 cup over time. 

6
Servings
574
Calories Per Serving
Deliver Ingredients

Ingredients

For the mac n cheese

  • 1/2 Pound macaronie
  • 1/2 Cup Sneaky Chef Orange Puree
  • 1/2 Teaspoon salt
  • 2 Cups colby or cheddar cheese
  • 1 1/2 Cup milk

For the sneaky chef orange puree

  • 1 medium sweet potato or yam, peeled and chopped
  • 3 Tablespoons water
  • 3 medium to large carrots, peeled and sliced into chunks

For crunchy topping variation

  • 1 Cup whole grain cereal flakes
  • 1/4 Cup wheat germ, unsweetened
  • 2 Tablespoons grated Parmesan
  • 2 Tablespoons butter, diced into small pieces

Directions

For the mac n cheese

Preheat oven to 375 degrees. Butter a 9-inch square baking pan. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook according to the package directions, until firm and slightly undercooked. Drain and set aside.

In a large bowl, whisk the milk with the White Puree and salt. (If using eggs, whisk them in with the milk mixture.) Put half of the macaroni into the baking pan and top with half the cheddar (or colby) cheese. Next, layer with the rest of the macaroni, and then pour the milk mixture over the top, finishing with the last of the cheese on top.

For the sneaky chef orange puree

Boil or steam carrots and sweet potatoes for about 20 minutes, until carrots are very tender. Drain and place in food processor with 2 to 3 tablespoons of water. Puree on high until smooth—no pieces of vegetables showing. Puree keeps for 3 days in refrigerator or 3 months in freezer.

For crunchy topping variation

Using a rolling pin, gently crush cereal (in a sealed plastic bag) to coarsely crushed flakes. Alternatively, you can quickly pulse the cereal in a food processor. Add wheat germ and Parmesan to the bag and shake to mix. Sprinkle crumb mixture on top of macaroni and cheese and dot with butter. Bake casserole 30 to 35 minutes, or until golden and bubbling.

Nutritional Facts

Total Fat
38g
54%
Sugar
10g
11%
Saturated Fat
18g
75%
Cholesterol
80mg
27%
Carbohydrate, by difference
33g
25%
Protein
21g
46%
Vitamin A, RAE
224µg
32%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
649mg
65%
Choline, total
13mg
3%
Fiber, total dietary
5g
20%
Fluoride, F
23µg
1%
Folate, total
19µg
5%
Iron, Fe
3mg
17%
Magnesium, Mg
29mg
9%
Niacin
2mg
14%
Phosphorus, P
415mg
59%
Selenium, Se
12µg
22%
Sodium, Na
290mg
19%
Vitamin D (D2 + D3)
1µg
7%
Water
93g
3%
Zinc, Zn
3mg
38%

Cheese Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheese Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.