Cheddar Mac and Cheese with Cauliflower
Servings
6people
Servings
6people
Ingredients
  • 4ounces whole-wheat elbow macaroniabout 1 cup
  • 3 cups cauliflower florets, about 1/2 medium headchopped into1/4-1/2-inch pieces
  • 1 tablespoon unsalted butter
  • 2tablespoons all-purpose flour
  • 1cup low-sodium chicken or vegetable broth
  • 1 cup reduced-fat (2%) or whole milk
  • 1/4 teaspoon black or white pepper
  • Pinch of cayenne pepperor to taste; optional
  • 1 cup medium or sharp cheddar cheesegrated
  • 1/2 cup seasoned coarse bread crumbs or crushed crackers
Instructions
  1. Lightly oil an 8-inch square casserole. Bring 6 cups of water to a boil in a large pot. Add noodles and cook for 4 minutes. Add cauliflower pieces and cook for 3 minutes, or al dente (both cauliflower and noodles). Drain.
  2. While noodles are cooking, preheat broiler and place oven rack in middle position.
  3. Heat butter in a medium-large pot over medium heat. Whisk in flour and cook, whisking frequently, until golden, about 2 minutes. Slowly whisk in broth and milk, and cook at a low boil for 7–9 minutes, until thickened. Whisk in pepper and cayenne (if using). Whisk in cheese about 1/4 cup at a time, until melted. Taste and season with salt and additional pepper.
  4. Add cooked pasta and cauliflower into cheese mixture and stir to coat. Transfer to prepared pan and sprinkle with crumbs. Broil until golden, about 2 minutes.
Recipe Notes
Nutrition Facts
Cheddar Mac and Cheese with Cauliflower
Amount Per Serving
Calories 242 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 28mg 9%
Sodium 338mg 14%
Total Carbohydrates 28g 9%
Dietary Fiber 3g 12%
Protein 12g 24%
* Percent Daily Values are based on a 2000 calorie diet.

 

PER SERVING: 242 cal, 10g fat (3g mono, 1g poly, 6g sat), 28mg chol, 12g protein, 28g carb, 3g fiber, 338mg sodium

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