Creamy Green Macaroni

This was our first kid friendly session with the girls.  Dailyn, Danika & Brooklyn were asked what their favorite vegetables were.  They all responded: cauliflower, broccoli and carrots.  So I told them we were going to make one of their favorite dishes; macaroni and cheese only a healthier version using their favorite vegetables.  Feel free to use only the veggies your child likes and get them involved, from choosing what goes in the recipe, to cutting the veggies and tasting the sauce to get the right seasonings.


1 box whole wheat macaroni
1 small head cauliflower cut in small pieces
1 crown broccoli cut in florets (note: if your child doesn’t like green veggies omit this and use more cauliflower)
1 cup baby carrots
1 can cannellini beans (do not drain)
1 clove garlic (optional)
2 t. salt
1 t. pepper (optional)
2 T. honey (optional)
1/4 cup mild & creamy Dijon mustard (optional)
2 + cups reserved pasta water


Boil water with some salt for macaroni in large stock pot.  When water begins to boil, place broccoli in water and boil for 2 minutes.  Strain out broccoli and place in a separate bowl.  Next cook carrots and cauliflower together in boiling water and cook for approximately 7 minutes.  Strain out cauliflower and carrots in same bowl as broccoli.  Now add macaroni to boiling water and cook for approximately 8 minutes until done.

In a food processor, add beans, and cooked, soft veggies and salt.  You can add any or all of these ingredients garlic, honey and honey mustard if your child likes the taste of these.  You can experiment with any seasoning or fresh herbs; just ask the children what they like.  Now add 2 cups of hot reserved pasta water and finish processing.  If sauce is a little thick you can add more pasta water.  Adjust salt and pepper and pour over macaroni.  Toss well and serve.