Cauliflower Mac 'n' Cheese
- Level: Easy
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
- Yield: 6 main-dish servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 345 calorie
- Total Fat
- 9 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 25 milligrams
- Sodium
- 480 milligrams
- Carbohydrates
- 53 grams
- Dietary Fiber
- 5 grams
- Protein
- 16 grams
Ingredients
1 head (1 1/2 pounds) cauliflower, core discarded, florets cut into 2-inch pieces
4 medium (10 ounces) carrots, thinly sliced
1 cup unsalted vegetable broth
1/4 cup reduced-fat cream cheese (Neufchatel)
1 teaspoon Dijon mustard
1 pinch cayenne (ground red) pepper
3/4 cup Gruyere cheese, shredded
1/2 teaspoon salt
1/2 teaspoon pepper
12 ounces elbow macaroni
8 ounces (3 cups) small broccoli florets
2 medium plum tomatoes, cored, seeded, and chopped
1/4 cup Parmesan cheese, freshly grated
Directions
- Preheat oven to 400 degrees F.
- Heat 8-quart sauce pot of salted water to boiling on high. Add cauliflower and carrots to boiling water. Cook 15 minutes or until very tender.
- Meanwhile, in blender, combine broth, cream cheese, mustard, cayenne, Gruyere, salt, and black pepper. With slotted spoon, transfer vegetables to blender. Puree until very smooth.
- Add pasta to same sauce pot of boiling water. Cook half the time that label directs; adding broccoli during last minute of cooking. Drain; return to pot. Stir in cauliflower sauce and half of tomatoes. Spread in 2 1/2-quart shallow baking dish. Top with remaining cheese and tomatoes.
- Bake 35 minutes or until golden brown on top and heated through.
Cook’s Note
This dish contains 25-percent of your daily calcium (for stronger bones and better posture).
My Private Notes
Episode:
Healthy Comfort Food
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