Mac and cheese is everyone’s favorite comfort food, especially children. Make this vegetable mac & cheese with whole-wheat pasta and cancer-fighting cruciferous veggies, and it becomes an inexpensive, healthy meal that will help... patients keep their weight up, and keep the kids happy. This recipe does just that. Whether for a single serving or a family meal, you can prep the pasta ahead of time and if you are tired, you can use frozen vegetables instead of fresh to speed up this deliciously healthy treat.
Cook pasta until barely al-dente (so it still has a bite).
While the pasta cooks, make the bechamel sauce: Melt the butter in a saucepan. Whisk in the flour then cook for 1-2 minutes until the mixture (known as a roux) turns a very light golden brown. Whisk in the milk, a little at a time, until the sauce is smooth and the milk has been incorporated. Reduce the heat and allow to simmer gently, stirring regularly, until the sauce is smooth and thick. Add the nutmeg and cheese. Season to taste. Set aside.
Heat olive oil In a sauté pan over medium high flame. Add the chopped cauliflower and sauté until the cauliflower is soft, about 10 minutes. Add the spinach to the cauliflower and cook until the spinach is wilted, about 2-3 minutes. Season with salt and pepper.
In a large bowl mix together béchamel sauce, cooked pasta, cauliflower, spinach, and mozzarella cheese. Place in a greased casserole dish and bake in a preheated 350 degree oven for about 20-25 minutes or until the top is golden brown.
If using fresh cauliflower, to speed things up in step 3, break the cauliflower into florets, and steam or microwave for 3 minutes before chopping and sautéing. You can do this ahead of time and freeze any extra you don’t need.