Healthy Mac & Cheese
9 ingredients
4 steps
Ingredients
- 8 oz elbow macaroni
- 6 oz cauliflower florets
- 1 tbsp butter
- 1 clove garlic, minced
- 1 tsp dry mustard
- 1 tbsp flour
- 1 cup fat-free milk
- 1/2 cup shredded low-fat sharp Cheddar cheese
- 1/2 cup shredded low-fat Swiss cheese
Directions
-
1Preheat oven to 400°F. Cook pasta in boiling salted water until al dente. Drain, reserving 1 cup pasta water.
-
2Meanwhile, blanch cauliflower in boiling salted water for 5 mins, or until soft. Drain then transfer to a food processor and puree, using pasta water to thin.
-
3Melt butter over medium heat. Add garlic, mustard and flour and whisk until combined. Cook for 2 mins. Whisk in milk and season. Bring to a boil and cook for 2 mins. Add cauliflower puree and bring back to a boil. Remove from heat.
-
4Stir in cheese until just melted then toss with pasta. Transfer to a greased baking dish and bake for 20 mins, or until top is browned.
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