Just by reading the name of this recipe you suspect it might be good for you. I know I go from 12 tbsp. of butter in New Orleans Barbecue Shrimp to this healthy version of mac and cheese but I do believe in diversity, trying everything and keeping things in moderation.
Way back when Fae from http://fae-magazine.com/2015/08/26/matcha-roulade-cake/ first introduced me to matcha powder I became a little curious about matcha and how it could affect the taste, texture and looks of a recipe. It not only sounded good to eat but Fae’s cake was so pretty to look at with a green color to it.
I started to collect recipes using matcha and then I became aware of this really great cookbook, just using matcha in all kinds of recipes. There are more than 60 recipes by this dietitian and food blogger, Miryam Quinn-Doblas. So many of them I want to try which means I give it the thumbs up for anyone interested in this ancient superfood that can help keep you healthy.
Now, I love mac and cheese in many different versions and also cauliflower is one of my favorite vegetables. So, to add a healthy superfood to this dish I knew it was going to be good.
So, what is matcha powder? It is a main component of green tea and is a powerful antioxidant where the health benefits far exceed those of green tea which we drink. Matcha powder helps to prevent disease, boost metabolism, lower cholesterol and blood sugar among other benefits. Besides it gives many dishes a light green tint. Wait until you see the donuts I am going to make!
I bought Organic Matcha, $15.00 for 4 oz. and on the package it says it is a culinary grade green tea powder – so for cooking, right? Perfect for lattes, smoothies, baking and I would also add it to make sweet and savory dishes. The following is one of the many yummy recipes in this cookbook.
I changed the recipe quite a bit and I have indicated the changes I made.
Matcha Mac and Cheese with Cauliflower, Adapted
- 16 oz. whole wheat pasta (I used penne)
- 1 head cauliflower florets, chopped
- 1 tbsp. olive oil (she used 2-3 tbsp.)
- 4-6 garlic cloves, chopped (I love garlic so I always go for the higher amount)
- 1 cup fat-free Greek plain yogurt (she used low-fat)
- 1/4 cup 2% milk
- 1/2 cup half and half (you can use milk of course)
- 16 oz. mozarella, shredded
- 1/2 cup parmesan cheese, grated
- 1 tsp. matcha powder
- 1/2 tsp. sea salt (she used 1 tsp.)
- fresh thyme leaves to taste and thyme sprigs for garnish
Heat the oven to 400°F. In a large saucepan cook the pasta according to package instructions. Five minutes before the pasta is done add the cauliflower florets. Drain and set aside.
Saute the chopped garlic in a little oil until soft for about 1 minute.
Spray a 9″x13-inch baking dish with oil. In a bowl combine the yogurt, garlic, milk, 1/2 and 1/2, mozarella and Parmesan, matcha powder, salt and thyme. Gently stir in the pasta and cauliflower and transfer to the baking dish. Sprinkle with additional cheese if desired.
I did find the dish could have used a little more milk, so do this to your taste to achieve the consistency you would like.
Cover the baking dish with foil and cook for about 25 minutes. If you would like to brown the top, remove the foil and broil briefly. Garnish with thyme sprigs.
Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2015/10/17/matcha-mac-and-cheese/