Cauliflower Mac and Cheese Recipe
reprinted with permission from “American Grown” by Michelle Obama
(SERVES 3 OR 4)
Using pureed cauliflower gives this variation on the classic mac and cheese a deliciously creamy texture without the extra fat and calories, and the whole- wheat pasta has a nutty flavor. The pasta and cauliflower can be cooked at the same time, and since you’re not baking the dish, it’s an easy weeknight treat. Serve it as a side; or just add a salad and you’ve got dinner. If you’re feeding a family with big appetites, the recipe is easily doubled. —Chef Cris
½ pound whole-wheat penne
¼ head cauliflower, cut into florets
8 ounces sharp Cheddar cheese, shredded
1 ounce Parmesan cheese, grated
½ cup 1% or 2% milk Salt and freshly ground black pepper
1 ½ teaspoons chopped fresh flat-leaf parsley
- Bring a large pot of salted water to a boil and cook the pasta according to the package
directions until al dente. Drain and set aside.
- Bring a medium pot of salted water to a boil, add the cauliflower, and cook for 5 to 7
minutes, or until soft. Drain. Place the cauliflower in a blender and puree.
- In a medium pan over medium heat, place the pasta, the cauliflower puree, the cheeses, and the milk. Stir gently to combine and continue stirring until the cheese is melted.
- Season with salt and pepper. Sprinkle the chopped parsley over the mac and cheese
and serve immediately.
For one serving of 4: 465 calories, 22.1 g fat, 43.2 g carbohydrates, 2.3 g sugar, 27.2 g protein, 6.4 g fiber, 489 mg sodium, 12 Points+
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes