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(4 votes, average: 4.80 out of 5)
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Mac & Cheese has to be one of the most universally loved comfort foods on the planet. It sticks to your ribs when you need extra calories during treatment, and is easy to eat even if your appetite is low. This version is a CFYL office favorite. It comes out like a sticky mac ‘n cheese loaf. Kids love how the chunky croutons on top look like a dinosaur, while adults can simply appreciate their crunch. Although this dish is full of nutritious veggies, they’re not that apparent — the carrots resemble orange cheddar cheese, while the cancer fighting cauliflower blends into the mac and cheese, deliciously I might add.
Preparation
- Preheat the oven to 400 degrees and grease a 9 x 9 x 2–inch baking pan. Set aside.
- In a small bowl, whisk together the yogurt, egg, a pinch of salt, freshly cracked black pepper and Dijon together until well blended. Set aside.
- Bring a pot of salted water to a boil. Add the macaroni and cook for 3 minutes less than package instructions. Add the grated carrot and chopped cauliflower, cook for 2 minutes. Drain.
- In a large bowl mix the drained macaroni and vegetables with the butter and 1 cup of the grated cheese, mixing until the butter has melted. Stir in the yogurt mixture.
- Pour into the prepared baking pan. Top with cubed bread and then sprinkle the remaining ½ cup of cheese. Bake for 30 minutes or until set and the top is golden brown. Serve.
Ingredients:
- ½ cup plain yogurt
- 1 large egg
- Salt and pepper, to taste
- 1 teaspoon Dijon mustard
- 1 cup whole wheat macaroni
- 1 cup grated carrot
- 1 cup finely chopped cauliflower florets
- 2 tablespoons butter
- 1½ cups grated sharp cheddar cheese
- ½ cup cubed stale bread
Nutritional Information
Calories
270 cals
Fat
17 g
Saturated Fat
10 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
4 g
Carbohydrates
18 g
Sugar
3 g
Fiber
1 g
Protein
13 g
Sodium
286 mg
*per serving
Ann's Tips and Tricks
This dish can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking.
