This variation on mac n’ cheese has egg noodles (which has about 8 grams of protein per serving), cauliflower (in addition to Vitamin C and folate, studies link this cruciferous veggie to lowering the risk of cancer) and broccoli (a good source of vitamin C, vitamin A, folic acid, calcium and fiber) – all bathed in a smoky cheese sauce. How can you resist anything bathed in a smoky cheese sauce?!
2 cups extra wide enriched egg noodles, cooked according to package directions
1 small head cauliflower, cut into small flowerets
1 small head broccoli, cut into small flowerets
1 small onion, chopped
2 Tbs. butter
1 Tbs. flour
2 cups milk
1 tsp. smoked paprika (it gives the dish a nice smoky flavor)
½ tsp. salt
¼ cup nutritional yeast
1 cup Colby-jack cheese, or another cheese of your choosing
¼ cup parmesan cheese, grated
Heat oven to 350 F. Melt butter in saucepan and sauté onions over medium-high heat for about 5 minutes, until golden brown. Sprinkle with flour and continue to cook (stirring constantly) for another 2 minutes. Add milk, paprika and salt, and lower heat to medium. Cook until slightly thickened, about 6-8 minutes. Add nutritional yeast and stir until combined. Add Colby-jack cheese and stir until melted. Mix veggies cheese and noodles together. Pour into 9”x12” glass baking dish, sprinkle parmesan cheese on the top, and bake for 1 hour.