Mustard Green Mac and Cheese

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This greens-spiked version of mac and cheese gets its velvety richness from carrot purée rather than milk or cream.
  • 1 c. finely diced carrot(s)
  • 1 2/3 c. plus 2Tbsp. vegetable broth
  • 6 oz. small elbow macaroni
  • 1 Tbsp. butter
  • 4 c. chopped tightly packed mustard greens
  • 6 oz. cheddar cheese
  • 3 Tbsp. flour
1. Cook carrots in large saucepan of boiling salted water 5 minutes, or until tender. Drain, then transfer carrots to blender using slotted spoon. Add 2/3 cup broth to blender. Cover, and blend carrots into smooth purée. Set aside. 2. Cook macaroni in saucepan of boiling water 6 minutes, or until just tender but still firm. Drain, and set aside. 3. Coat large nonstick skillet with cooking spray. Add butter, and melt over medium-low heat. Add mustard greens, and cook 2 minutes to wilt slightly. Add 2 Tbsp. broth, cover pan, and cook 4 minutes, or until greens are tender but still bright green, stirring occasionally. Remove from heat. 4. Toss together cheese and flour in bowl. Bring remaining 1 cup broth and carrot purée to simmer in saucepan over medium heat, and gradually whisk in cheese mixture. Simmer 3 minutes, or until sauce is thick and smooth, whisking constantly. Reduce heat to low, and stir in macaroni, then mustard greens.
Yield: 6 servings
Serving Size: 1 serving (1/6 recipe) is a 1 oz grain and 1/4 cup vegetable for a 3-5 year old at lunch/supper
Credit: Vegetarian Times
Recipe Information:  Vegetarian  Grain  Vegetables- Dark Green