“Baked” Macaroni and Cheese with Hidden Veggies

Hello World, It’s Me, Fresh Foodie Mama!

I’m so excited to write my first post and start this train! With the news of expecting baby number 3, I figure there is no better time to get started! I will be exploring new recipes, old favorites, as well as fun crafts and products! I hope you will check out all the tabs I have created, as I will be posting frequently under each one. I hope we can use this platform to learn from each other, so I invite you to comment and contribute often.

So as an introductory post, I’m thrilled to share with you my most popular “family meal” recipe from my business “Goo Goo Gourmet”. “Baked” Macaroni and Cheese with Hidden Veggies”. I think this is a great recipe year round, but with fall right around the corner and busy days and nights ahead, it’s a great freezer meal to have on hand. I have “Baked” in quotations because I don’t actually bake this unless I’m using it as a freezer meal. I love the creaminess of the mac and cheese when just out of the pot, and I top it with toasted breadcrumbs for the baked effect, a win win!
mac and cheese

Baked Macaroni and Cheese with Hidden Veggies (8 servings)

1 lb Organic Macaroni of your choice ( I like Bionaturae Chiocciole)
4 + 2 TSP Organic Butter
4 TBS Organic Flour
4 Cups Organic Whole Milk
8 oz. Organic American Cheese
1/2 Cup Carrot Puree
1/2 Cup Butternut Squash Puree (If you don’t want to use both types of puree, just use 1 cup of one)
Grated Nutmeg (about 6 good grates)
1 tsp Salt
Pepper to taste
1 1/2 Plain Panko or Regular Breadcrumbs

Generously salt a pot of boiling water and cook pasta as directed on the package or minus 2 minutes if you will be freezing this meal so the pasta will stay al dente when baked. Drain. In a medium sauce pan over medium heat, melt 4 TBS of butter and add the flour, whisking constantly to avoid lumps or burning, about 2 minutes. Add the milk, whisking to blend. Cook until the mixture begins to thicken, about 8-10 min. Continue stirring frequently. In a separate small saute pan, melt the remaining 2 TBS of butter, and add the breadcrumbs. Cook until golden brown and toasty, about 5 min. Add the cheese to the sauce mixture, and again cook until the cheese melts. Whisk in the carrot and butternut purees. Grate in the nutmeg and add salt and pepper to taste. Add the pasta to the sauce, remove from heat and stir to blend. Pour into casserole dish (butter it if freezing). Sprinkle with breadcrumbs and serve!

Buon Appetito!

~SARA~ Fresh Foodie Mama

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