There’s something so comforting about a warm bowl of mac and cheese, but traditional versions can often feel heavy with refined flour, butter and lots of cheese. This healthier take delivers all the creamy, cheesy goodness you love, while packing in plenty of nourishing vegetables and wholesome ingredients that leave you feeling satisfied, not weighed down.
The secret is a silky white sauce made from sweet leeks, milk and protein-rich cannellini beans. Once blended until smooth, the beans completely disappear into the sauce, creating a naturally creamy béchamel without the need for flour or excessive cheese. It’s a simple wholefood twist that adds extra protein, fibre and important minerals, making this mac and cheese more balanced, nourishing and surprisingly filling. FULL RECIPE HERE: https://teresacutter.com/recipes/healthy-cauliflower-mac-cheese/
1 Comment
I love the way you blended the leeks in the white sauce.
When I make mushrooms in white sauce I pick out some mushrooms as they are cooking in butter and put into the Nutra bullet container, add milk (or nut milk) chick pea flour, and herbs as desired, blend till smooth, put back into the pan with the mushrooms and simmer till flour has thickened.
I do the same thing with carrots, cauliflower, broccoli etc etc (With broccoli use that stalk! Chop up in slices and pull them out of the pan when softened, to blend into the chickpea sauce. Extra flavour and good protein. 😋