I'm not a huge fan of "hiding" healthy food from kids. As yet, I have not had to go out and buy Deceptively Delicious or any of the other Sneaky Chef type books out there. I am the lucky mommy to a little boy who will eat pretty much anything, but that doesn't stop me from looking for ways to eat healthier and serve the yummiest food possible at the same time.
I love beans of all types, but especially love the versatility of white beans, since they are very mild tasting and hide well in many different types of food. One of my absolute favourite ever recipes are Julie van Rosendaal's
Breakfast Bean Cookies (a MUST for the late night nursing sessions with a newborn!) which introduced me to the idea of putting pureed white beans in things. My next foray into adding beans to things is another recipe from Julie for pizza dough with beans. I'll be sure to blog about it!
I bought the Clean Eating for Kids cookbook a while back and I am really liking it. I was intrigued by the Healthy Mac & Cheese recipe, and with a few tweaks and modifications, I think it is just perfect!
I love the Eat Clean cookbooks, and probably my most favourite thing about them are the bright full-page photos that go with each recipe. I am such a visual learner. Which is why I hope this will inspire you to try my Healthy Mac & Cheese variation!
Here is my version of the Healthy Mac & Cheese - it's not as "clean" as the one in my cookbook, with the butter and full fat cheese, but I have never been a fan of low fat dairy!
Ingredients:
2 tbsp butter or olive oil
2 tbsp flour
1 cup milk (not sure if milk alternatives would work?)
19 oz can of white kidney beans, pureed
1 butternut squash, roasted and mashed (sweet potato would work too!)
1 cup yogurt cheese (strain yogurt in a cheesecloth to remove all moisture - it's very versatile!)
1/2 cup strong parmesan cheese, grated
1 cup old cheddar cheese
450g elbow macaroni pasta
1/3 cup panko bread crumbs
1 tbsp dry mustard
cracked pepper
1. Melt butter in a saucepan, add flour to make a roux. Add milk and stir until thickened.
2. Add butternut squash puree, white bean puree, parmesan cheese, cheddar, dry mustard (if you like it!) and cracked pepper
3. Cook and drain macaroni and add to sauce.
4. Place in a casserole dish, top with some more grated cheddar and panko bread crumbs for the yummiest crunchy topping!
I liked it, especially on this cold and snowy day. Second day of Spring you say? Not here in Calgary!
I think next time I would add some more mustard or something to give it a bit more zip. Any ideas?
Yum. Crunchy panko deliciousness.
Hunter was a fan - "Stop taking pictures and give it to me!"