Guest blogger Susannah Locketti: I created this easy and healthier rendition a few weeks ago using a few leftover items in the freezer and pantry. The result was a quick, tasty and easy way for the kids to get their veggies in. What mom doesn't love that?
1 6 oz. box organic macaroni and cheese mix
1 16 oz. bag of frozen cauliflower or broccoli florets
2 tbsp. olive oil
3 cloves minced garlic
¼ cup milk, any type
2 tbsp. seasoned bread crumbs
¼ cup reduced fat shredded cheddar cheese
1 tsp. olive oil
Fresh chopped parsley
Add macaroni to salted boiling water in a deep saute pan. After five minutes, add the bag of cauliflower and return to a boil for another three minutes. Drain and set aside.
Add 2 tbsp. olive oil and chopped garlic to the saute pan and cook over medium heat until the garlic begins to slightly brown. Add the pasta, cauliflower, cheese packet and milk to the pan and turn off the heat. Gently mix until evenly coated. Pour into an oven-safe dish coated with cooking spray and lightly season with salt and pepper.
Set the oven on broil. In a small bowl, combine the bread crumbs, cheddar cheese and 1 tsp. olive oil. Sprinkle over the macaroni and cauliflower mixture. Top with parsley and broil until the bread crumbs brown and the cheese melts.