Cauliflower Mac & Cheese
Prep time 10 minutes
Cook time 35 minutes
Ready in 45 minutes
Makes 6 servings
Ingredients
- 8 oz elbow macaroni
- 1 cauliflower head
- 1 medium yellow onion
- 1 celery stalk
- 2 tbsp vegetable oil
- 3 cups low-fat shredded Cheddar
- 4 oz low-fat cream cheese
- 1 cup part-skim shredded mozzarella cheese
- 1/4 cup low-fat milk
- 1/4 tsp ground nutmeg
- 7 oz sliced ham, cut into thin strips
- 5 tbsp panko bread crumbs
Directions
1. Preheat the oven to 350Β°F. Cook the pasta according to package directions until al dente. Drain the pasta and place back in pot. Meanwhile, bring a pot of salted water to a boil. Cut the cauliflower into small florets and boil for 2 minutes.
2. Dice the onion and the celery. Heat the oil in a skillet over medium heat and sautΓ© the onion and celery until soft, 5 minutes.
3. Add the onion and celery to the cooked pasta. Fold in the Cheddar, cream cheese, mozzarella, milk and nutmeg. Mix over low heat until the cheese is melted, 2 minutes. Fold in the cauliflower and ham. Pour the pasta into a 13-inch x 9-inch baking dish and sprinkle the panko over the top. Bake until cauliflower is tender and the top is golden brown, 25 minutes.
2. Dice the onion and the celery. Heat the oil in a skillet over medium heat and sautΓ© the onion and celery until soft, 5 minutes.
3. Add the onion and celery to the cooked pasta. Fold in the Cheddar, cream cheese, mozzarella, milk and nutmeg. Mix over low heat until the cheese is melted, 2 minutes. Fold in the cauliflower and ham. Pour the pasta into a 13-inch x 9-inch baking dish and sprinkle the panko over the top. Bake until cauliflower is tender and the top is golden brown, 25 minutes.
Nutrition
Per serving: 537 calories, 26g fat, 13g saturated fat, 82mg cholesterol, 954mg sodium, 43g carbohydrate, 3g fiber, 5g sugar, 33g protein
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