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Description
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.
Ingredients
US|METRIC
10 SERVINGS
- 16 oz. whole wheat elbow macaroni
- 3 cups reduced fat 2% milk
- 1/4 cup flour
- 1/2 head cauliflower (cut into florets, 3 1/2 cups)
- 2 tsp. McCormick Garlic Powder
- 1 tsp. McCormick Mustard, Ground
- 1/2 tsp. McCormick Thyme Leaves
- 1/2 tsp. mccormick black pepper, coarse ground
- 8 oz. white cheddar cheese (reduced fat, shredded)
- 1 cup shredded part skim mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- 2 oz. Neufchâtel cheese (1/3 less fat than cream cheese, softened)
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Directions
- Cook pasta in large saucepan as directed on package for al dente pasta. Drain well and return to saucepan. Keep warm.
- 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.
- 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.
- Pour cheese mixture over hot cooked macaroni; mix well. Let stand 2 minutes before serving.
NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories350Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol35mg12% |
Sodium330mg14% |
Potassium380mg11% |
Protein21g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate43g14% |
Dietary Fiber5g20% |
Sugars5g |
Vitamin A8% |
Vitamin C25% |
Calcium45% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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