the mac

As you know, I'm kind of obsessed with Mark Bittman. Tonight I made his macaroni and cheese recipe from the February issue of Runner's World. (The fact that Bittman is a runner just makes me love him more.)

The secret ingredient in this recipe: Cauliflower. That's right -- the sauce is actually pureed cauliflower with just a little bit of cheese, so it's creamy without feeling heavy. And I used quinoa pasta for the noodles, making this dish gluten-free.

While my mac didn't come out as pretty as the one in the magazine, it was good. Really good. It tasted a lot fattier than it actually was.


I can't wait to eat my leftovers for lunch tomorrow.