Sunday, April 7, 2013

Delightful

I am a lifelong fan of macaroni and cheese, by which I do mean the real stuff, with cream and butter and shocking amounts of shredded cheese of all kinds. I am particularly fond of macaroni and cheese with a kick so smoky hot paprika and chopped pickled jalapeños often make their way into my beautiful old Pyrex casserole dishes.

Unfortunately, as I get older and my body adjusts to no longer being in a raging hyperthyroid state due to Graves' Disease I am no longer able to eat endless amounts of creamy, cheesy deliciousness. Suddenly those recipes calling for pounds of different cheeses just aren't looking so good or sitting so well. In recent months I've been drawn to versions of my favorite meal that, while still comforting and substantial, are likelier to be a bit lighter and contain more vegetables to offset the richness and up the nutrition. And of course thee days I use gluten free pasta. My favorite is a corn-quinoa blend made by Ancient Harvest which is an improvement over wheat-based pasta in terms of protein, fiber, and vitamins.

I'll be sharing a few of my new favorites with you in upcoming posts but I'm starting with this recipe for Pasta with Cauliflower in a Spicy Pink Sauce which I found on the Saveur website. The only changes I made were to use gluten free pasta (and next time I would use larger tubes rather than the tiny shells I had on hand) and to substitute half and half for heavy cream. As you can see from the ingredients, this hardly qualifies as spa cuisine, but it does sit more easily in my system than a flour thickened, super cheesy macaroni and the addition of the cauliflower, tomatoes, and chilies bring a good dose of vitamins to the dish. Plus this stuff is great! While the kids weren't sold on it, the adults in the house couldn't get enough. Add a fresh salad and you've got yourself a nice, easy meal full of flavor. I haven't tried it yet but I am guessing this dish would freeze and reheat well and, as the authors recommend baking the pasta in smaller dishes, you could certainly tuck a couple away, well wrapped, in your freezer for a dinner emergency or a friend who could use a meal.


What about you? Are you a mac and cheese lover? Do you have a favorite variation? Do tell!

 

5 comments:

LeLo said...

I do love a good Mac & Cheese. I've been experimenting with using broccoli added to the brown rice pasta bowling for the last 5 minutes, so that the ratio of pasta to broccoli is 50/50. Lots of carmelized onions, and either sauteed mushrooms or shredded baked chicken breast. Brown rice flour as a thickening agent in the sauce, and using a strong tangy cheese, just not as much of it. There's something about mach & cheese that just is so satisfying for cold days. I totally get it!

Kannan Kumar said...

Wow that looks absolutely delicious. Reminds me of an event we used to have at my college apartment called Sunday Love.After working hard throughout the week, all friends used to meet up on Sundays at our apartment and cook dinner together and enjoy it in each others company.Fond memories of those weekends reignited through your blog :)

Kannan Kumar
http://stopbeingsadandbeawesomeinstead.blogspot.in/

windshield repair said...

Absolutely! That made me hungry.

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