 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
From the Sneaky Chef cookbook by Missy Chase Lapine. She says this is a nutritionally enhanced version of her stepmother's delicious recipe from Finland. Ingredients:
1/2 lb macaroni (preferably whole wheat) |
1 1/2 cups milk |
1/4-1/2 cup orange puree (my take on sneaky orange puree and or sneaky chef make-ahead white puree) |
1/2 teaspoon salt |
2 cups grated colby cheese (or cheddar cheese) |
1 cup whole grain cereal flake (like wheaties or total) |
1/4 cup wheat germ, unsweetened |
2 tablespoons grated parmesan cheese |
2 tablespoons butter, diced into small pieces (or use smart balance) |
Directions:
1. Preheat oven to 375*F.
2. Butter a 9 square baking pan.
3. 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(8-10 minutes). Drain and set aside.
4. In a large bowl, whisk the milk with the oange puree and salt.(and white puree if using-if using both use 1/4 cup each). Put half the macaroni into the baking pan and top with half colby(or cheddar) cheese.
5. Next, layer with the rest of the macaroni, then pour the milk mixture over the top, finishing with the last of the cheese on top.
6. If using Crunchy Topping Variation, use a rolling pin to gently crush cereal in a sealed plastic bag. Or, you can quickly pulse the cereal in a food processor. Add wheat germ and Parmesan to the bag and shake to mix.
7. Sprinkle crumb mixture on top of macaroni and cheese and dot with butter.
8. Bake 30-35 minutes, or until golden and bubbling.
|
|