Cauliflower Mac & Cheese – Virtual
Servings
6Serving size
about 1 1/2 cupsThis recipe makes great leftovers and can be multiplied using multiple pans. Freezes well, so make extra!
Ingredients
| 8 quart Water (divided) |
| 2 cup 2% milk |
| 2 pat (1 inch sq, 1/3 inch high) Unsalted butter |
| 1/4 tsp. Garlic powder |
| 1/4 tsp. Cayenne pepper |
| 1/4 cup Parmesan cheese (shredded) |
| 1/2 cup, shredded Reduced fat cheddar cheese (grated) |
| 1/2 tsp. Salt |
| 13 ounce Whole Wheat Elbows (or gluten-free pasta) |
| 1 cup Whole Wheat Classic Style Breadcrumbs (or gluten-free whole grain breadcrumbs) |
| 3 Tbsp. Fresh parsley (chopped) |
| 1/8 tsp. Salt |
| 1/4 tsp., ground Black pepper |
| 1 Tbsp. Parmesan cheese (shredded) |
Instructions
Place the 4 quarts water in each of two large sauce pans over high heat.
In one pot, once the water is boiling, add in the cauliflower and cook for about 8 to 10 minutes until fork tender.
Strain the cauliflower and transfer it to a blender.
Add the milk, garlic powder, cayenne, 1/2 teaspoon salt, and half of the parmesan, and the cheddar cheese.
Puree until very smooth.
In the other pot of boiling water, add the pasta and cook for about 10 - 12 minutes or until al dente.
Strain and place the cooked pasta into 9 x 12 inch pyrex dish.
Add the cauliflower sauce to the pasta and fold together gently.
In a small bowl, combine the breadcrumbs, parsley, 1/4 teaspoon salt, pepper, and remaining parmesan.
Sprinkle the breadcrumb mixture over top of the Mac and Cheese.
Bake for 10 minutes, until sauce is bubbling and hot. Serve.
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Special Diet Information
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Lactose
This recipe is NOT safe for those who are lactose intolerant.
Recipe Notes
This Mac and Cheese is absolutely fantastic. Rich, creamy, cheesy and the creamy cauliflower sauce is just perfect. It is absolutely worth the extra step of blanching or steaming some cauliflower to make the sauce. The best part is that it brings 7 grams of fiber to a classic comfort food favorite.
Serve with a side salad for the perfect meal.