Skillet Mac and Cheese

Serving mac and cheese in the skillet it's baked in amps up the homey comfort factor. The secret ingredient in this bread crumb-topped beauty is the finely chopped cauliflower that blends in subtly with the pasta. Using three different cheeses guarantees maximum flavor and meltability.
  • Level: Easy
  • Yield: Serves 6
  • Nutrition Info
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Ingredients

2 cups 1-inch-wide cauliflower florets

1 1/4 cups Light-and-Crisp Whole-Wheat Bread Crumbs (recipe below)

3 tablespoons freshly grated Parmesan cheese 

2 teaspoons olive oil 

3 cups cold low-fat (1%) milk 

3 tablespoons all-purpose flour 

1 1/4 cups shredded extra-sharp cheddar cheese (5 ounces) 

1/4 cup shredded Gruyere cheese (1 ounce) 

2 teaspoons mustard powder 

3/4 teaspoon paprika 

1/2 teaspoon salt 

1/2 teaspoon freshly ground black pepper 

1/4 teaspoon cayenne pepper 

6 ounces (1 1/2 cups) whole-grain elbow macaroni, cooked for 3 minutes less than the package directions (about 3 cups cooked) 

Nonstick cooking spray

Light-and-Crisp Whole-Wheat Bread Crumbs:

4 slices whole wheat sandwich bread (about 1 ounce each)

Directions

  1. Preheat the oven to 375 degrees F.
  2. Place the cauliflower into a steamer basket fitted over the pot, cover, and steam until just tender, about 5 minutes. Finely chop the steamed cauliflower.
  3. In a small bowl, combine the bread crumbs, Parmesan, and oil.
  4. In a large saucepan, whisk together the milk and flour until the flour is dissolved. Whisking constantly, bring the mixture to a gentle boil over medium heat. Reduce the heat to medium low and simmer until the mixture thickens slightly, 2 to 3 minutes. Stir in the cheddar, Gruyere, mustard powder, paprika, salt, black pepper, and cayenne pepper. Whisk until the cheeses are melted and the mixture is smooth, 1 to 2 minutes. Add the chopped cauliflower and macaroni and stir until well coated.
  5. Spray an ovenproof 10-inch high-sided skillet with cooking spray. Pour the mixture into the prepared skillet. Sprinkle with the bread crumb mixture, place on a baking sheet, and bake until the top is browned and the cheese is bubbly, 35 to 40 minutes.

Light-and-Crisp Whole-Wheat Bread Crumbs:

Yield: 1 1/3 cups bread crumbs or 4 servings
  1. Homemade bread crumbs are one of those "chef's secrets" ¿ important but often overlooked detail that can make a dish. These easy-to-make crumbs are flaky, mild, and versatile¿they don't have that heavy whole-wheat taste and dense texture that most store-bought brands have. Since bread crumbs are a comfort-food cornerstone used in everything from cutlet coatings to casserole toppings, it's key to have the best.
  2. Preheat the oven to 350 degrees F. 
  3. Place the bread in a food processor and process until fine crumbs form, 25 to 30 seconds. Place the crumbs on a baking sheet, spreading them evenly. Bake until golden brown, about 12 minutes. Store the bread crumbs in an airtight container for up to 2 weeks.

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