Purple Mac & Cheese? Aww yeah…

Yes, purple.  Well, kind of fuscia purple-ish…but close enough!

Let me start from the beginning – well, at least from yesterday morning.  Patti and I took an early morning drive to Cape Ann via Starbucks for our Misto and Latte. There are some things we can’t live without…

She invited me to run the Twin Lights Half Marathon with her from Gloucester to Rockport and back again this coming May, so we had to check out the course before training begins. Woo Hoo!  Now, first, that’s an honor because its scary to run with other people.  At least for me it is, and she asked me to do it with her. And second, I’m so excited because its going to be a blast!!! We get to do things we’ve both been trying to make a priority (running/a half marathon and spending time with our girlfriends) but have found it really hard to do.

On the way home, we stopped at the Wayland Winter Farmer’s Market at Russell’s and visited one of my favorites – Winter Moon Farm.  The farmer, Michael Doctor, is delightful, and his carrots are seriously the best I have ever tasted. AND – they come in different colors! Did you know there are yellow and purple carrots?!?!?

After some delish spontaneous shopping, we headed to Target and then home. All before 11:30!

So we headed to the girls’ basketball game, then a birthday party for one of Maddy’s friends, and finally home to make dinner. You know, a typical Saturday!

The girls wanted homemade Mac & Cheese. I wanted vegetables. And both girls wanted to try the purple carrots… how was this going to work? I’m a big fan of compromise, so we had both, and darn it – it was awesome. I mean, really, actually awesome!

In honor of the Epiphany, I present to you the Three Kings’ Royal Mac & Cheese ~


The following recipe is for a double batch!


  • 2 packages whole wheat elbow pasta
  • 2 T Olive Oil
  • 2 leeks, rinsed well and sliced thin
  • 4 cloves of garlic, minced
  • 2 purple carrots, peeled and diced
  • 3 1/2 C skim Milk, divided
  • 6 T Whole Grain Pastry Flour
  • 2 C low-fat (no salt added) cottage cheese
  • 3-4 C shredded cheese (I used Gruyere, Swiss and Fontina)
  • 1 package frozen peas
  • 2-3 T panko bread crumbs
  • Sea salt and pepper to taste


  1. Preheat oven to 450 degrees and spray a large glass baking dish with olive oil or cooking spray.
  2. Heat olive oil in a saute pan, and add garlic, leeks and carrots.  Cook on med-high heat for 5-6 minutes until leeks are softened.
  3. Puree sauteed mixture in a blender or food processor until combined, and purple! Set aside.
  4. Prepare pasta as directed on package.
  5. Drain pasta and return to pot.
  6. In a medium saucepan, heat 3C of skim milk until steaming. In a separate bowl, whisk together flour and remaining 1/2C milk until smooth.
  7. Pour flour mixture into heated milk, stirring/whisking constantly for 2 minutes, or until thickened. Add pureed carrots and leeks. Remove from heat.
  8. Add cheeses to milk and puree mixture, combine until smooth and a slightly lighter purple. Add salt and pepper to taste (not much!)
  9. Combine with pasta and add to prepared baking dish.  Top with panko crumbs, and bake at 450 for 25-30 minutes. (I like a bit longer so there are lots of crispy noodles!)
  10. Enjoy!!

This makes a TON, even for 6 of us, so it will make its first encore appearance in Maddy’s lunch tomorrow, at her request. Woot woot – that means it was good!!!

What is the strangest looking, yet totally delicious meal you’ve made recently?


5 thoughts on “Purple Mac & Cheese? Aww yeah…

  1. I’ve made whipped cauliflower for a while now. My 4 year old niece Riley would not eat it, although she will it many things I make – like Kale chips. That was until she found purple cauliflower. I steam it then puree with 1 tbs butter, and 1/2 tsp each cumin, garlic powder, onion flakes, paprika and a dash or 2 of cayenne red pepper. She tells me it’s “sficy” and that she “can really taste the purple. That’s what makes it good.”

      • HUGE hit in my house!! It has even been retqesued for next week’s menu. I have a bechemel-loyal family. So, I left out the sour cream and increased the milk. Seems to satisfy them! And, this is going to be a freezer cooking staple.

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