The power of Mac and cheese—is there anything it can’t do? We’ve gotta say though, our neighbors at Sprig Restaurant in Decatur have pushed the envelope, with a mac and cheese and vegetable melody that gets even the pickiest of eatersto eat their veggies. It’s easy to make, and so warm and nourishing on a cold winter’s day.

 

 

Ingredients

  • 2 cups cauliflower
  • 2 medium zucchini, peeled
  • 1 teaspoon fresh lemon juice
  • 1/4 cup butter
  • 1/4 AP flour
  • 2 cups milk
  • 2 cups shredded cheese
  • 1 box elbow macaroni

 

Directions:

  1. Steam cauliflower and zucchini in 2 inches of water and drain
  2. Pulse steamed vegetables in food processor with lemon juice
  3. Bring a large pot of water to a boil, cook macaroni per package cooking instructions
  4. Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
  5. Fold sauce and puree into macaroni until coated.
  6. Enjoy