The secret ingredient in this stovetop mac and cheese is the cauliflower that's pureed in the cheese sauce. It thickens the cheese sauce without the butter-flour roux and adds fiber to the dish. Photo credit: Nicole Morrissey from Prevention RD.
15m
PREP TIME
20m
COOK TIME
332
CALORIES
12
INGREDIENTS
The secret ingredient in this stovetop mac and cheese is the cauliflower that's pureed in the cheese sauce. It thickens the cheese sauce without the butter-flour roux and adds fiber to the dish. Photo credit: Nicole Morrissey from Prevention RD.
15m
PREP TIME
20m
COOK TIME
332
CALORIES
12
INGREDIENTS
Ingredients 10 Servings
- 1 package (16 ounces) whole wheat elbow macaroni
- 3 cups reduced fat 2% milk
- 1/4 cup flour
- 1/2 large head cauliflower, cut into florets (3 1/2 cups)
- 2 teaspoons McCormick® Garlic Powder
- 1 teaspoon McCormick® Ground Mustard
- 1/2 teaspoon McCormick® Thyme Leaves
- 1/2 teaspoon McCormick® Coarse Ground Black Pepper
- 8 ounces reduced fat white Cheddar cheese, shredded
- 1 cup shredded part-skim mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- 2 ounces (1/4 package) Neufchâtel cheese , (1/3 less fat than cream cheese), softened
INSTRUCTIONS
- 1 Cook pasta in large saucepan as directed on package for al dente pasta. Drain well and return to saucepan. Keep warm.
- 2 Meanwhile, mix milk and flour in medium saucepan with wire whisk. Bring to simmer on medium-low heat, whisking constantly. Add cauliflower florets; cook 12 to 15 minutes or until fork-tender, stirring occasionally.
- 3 With center part of cover removed to let steam escape, puree mixture in batches in blender on high speed until smooth. Return pureed mixture to saucepan. (Or puree mixture in saucepan with an immersion blender.) Stir in remaining ingredients; whisk until smooth.
- 4 Pour cheese mixture over hot cooked macaroni; mix well. Let stand 2 minutes before serving.
NUTRITION INFORMATION
(per Serving)
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