|10 min||40 min||2|
|1 1/2 cup||Pasta, macaroni, elbow, whole wheat, dry|
|1/2 cup||Cauliflower crumbles/rice (or butternut squash puree)|
|1 1/2 cup, shredded||Cheddar cheese, sharp|
|1 medium egg||Egg|
|1 1/2 cup||Whole milk 3.3%|
|3 tbsp||Bread crumbs, whole wheat|
|1/2 tsp||Sea salt|
|1/2 tsp||Black pepper|
1. Cook pasta according to instructions. Beat the egg and combine with milk and cauliflower. Add 1 cup of the cheese. Add to cooked pasta, along with bread crumbs, salt, pepper and any additional ingredients you like.
2. Pour into a greased 8 x 8 baking dish. Sprinkle remaining cheddar and optional parmesan on top.
3. Bake in 375° F oven for 20 minutes.
4. Optional add-ins: Roasted Garlic, Fresh Rosemary, Goat Chèvre, Other Fab Cheese, Broccoli, Tuna, Chicken, Pesto
When sending to school in a thermos, reheat on stove adding milk to make it creamy and liquid-y. This will keep it hot in the thermos.
For best cauliflower crumbles: steam cauliflower until soft.
Place in food processor with a bit of steam water and 1 Tbsp. butter or coconut oil.
Puree until smooth.