This is the recipe I mentioned in my introductory post. No flour or butter, like in lots of macaroni and cheese, but believe it or not, it includes zucchini and cauliflower! I made this recipe and served it to my (picky) husband. He loved it, and AFTER dinner I told him what was in it. He was shocked!
8 oz. elbow macaroni (preferably whole wheat, but I used Ronzini white with extra nutrients, or something like that...comes in a purple box)
1 1/2 cups skim milk1/2 tsp salt
2 cups grated low-fat colby or cheddar cheese
1/2 cup White Puree (see below)
Preheat oven to 375 degrees.
Spray cooking spray in a 9-inch square glass pan.
Boil the pasta according to the package directions, then drain.
In a large bowl, combine the White Puree and salt. Put half the macaroni in the bottom of the baking dish, then top with half the cheese. Layer the rest of the macaroni, the milk mixture, and the rest of the cheese on top.
Bake 30-35 minutes, or until the cheese is bubbly.
For the White Puree:
In this book, you can make the purees ahead of time and add them to things when you need them. The white puree is 2 cups steamed (very tender) cauliflower and 2 medium zucchini. Pulse them together in a food processor with 1-2 Tbsp water until about the consistency of applesauce. This makes about 2 cups puree, so you can refrigerate the rest and save it for later.
Weight Watchers Points -- 6 Points per 1-cup serving (adding the veggies doesn't add any Points, but it does add a full serving of veggies!)