And we continue the savory, low-sugar, healthy Halloween recipes festival here at Apron Strings! Hence: macaroni and cheese Halloween style – AND more healthy.
If you use half carrot juice and half milk, your mac and cheese becomes more Halloween friendly. No, I have not lost my mind. Instead of using only milk to make a cheese sauce, use part carrot juice – healthy + orange = Win-Win.
I used jumbo black olives to make the jack o’ lantern faces – and they got a little crinkly from baking – but this makes them all the more spooky, don’t you agree?
Spooky Dining to All!
–posted by Donna
JACK O’ LANTERN MAC AND CHEESE
16 ounces elbow macaroni
6 Tb butter
1/2 cup flour
1 1/2 cups milk
1 1/2 cups carrot juice
1 teaspoon cayenne pepper sauce
16 ounces sharp cheddar cheese, grated
2 ounces Parmesan cheese, grated
1/2 teaspoon garlic powder
1 teaspoon white wine vinegar
Preheat oven to 375 degrees.
Oil 8 one-cup ramekins and set aside.
Boil the macaroni in salted water to al dente stage according to package directions.
Melt butter over medium high heat. Stir in flour and cook for a few minutes, until lightly browned. Stir in remaining ingredients in listed order and cook until cheese mixture is bubbly. Sitr in to macaroni. Scoop one scant cup into each ramekin. Cut olives to form a jack o’ lantern face.
Place ramekins on a baking sheet and Bake about 30 minutes at top of oven, until lightly browned in spots.