We made it through Monday again- hooooooray! First off, thank you for all your sweet comments on my to-be kitchen. I seriously have no design sense at all and Josh and I were so nervous picking our options. We're thrilled with how it turned out!
After work today, I had quite a bit to do around the house. I got a chunk of it done and then ran out to our first Body Step launch. We dressed in a checkered pattern as the theme of this Body Step is racing. I'm in the middle, looking wayyyy too pale ;) Is it summer yet? We took this pic after the launch so we're all super sweaty!
I was sooo hungry when I came home and could not wait to try this recipe for Cauli/Broc Macaroni and Cheese from Red Head, Yellow Dog. It was so yummy, you all must try it. Here is her recipe (I slightly adjusted it and she adjusted it from Shape magazine haha):
1 small head cauliflower, cut into 1 inch florets
1 cup broccoli florets
2 large carrots, peeled and chopped (I left these out because Josh is not a carrots fan
2 cups whole wheat pasta (or shape of your choice)
2 cups nonfat milk
2 T. unsalted butter
2 T. WW flour
3/4 cup shredded cheese
Salt + Pepper to taste
Preheat oven to 425*. Bring a pot of water to a boil and cook cauliflower, broccoli for 2 minutes. Remove and plunge in ice water. Keep water boiling and cook carrots and then macaroni until it is al dente, drain and set aside.
In a medium size pot over medium heat, bring milk to a simmer. In a medium heavy saucepan, melt butter over low heat. Mix in flour and cook for 2 minutes. Wisk flour mixture into milk and cook for 10 minutes more. Add 3/4 of the cheese and continue to wisk until melted. Add salt and pepper to taste.
Spread macaroni, cauliflower, carrots and broccoli evenly in a 12×10 inch ovenproof dish (she put some tinfoil in the pan for easy cleanup and I should have too!). Pour sauce over both, and sprinkle remaining cheese. Bake for 20 minutes (I only baked mine for 10 minutes and it seemed good to go!).