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Full disclosure: I had a bit of help with this week’s cooking escapade. You see, I spent the weekend at my parent’s house in the suburbs, and the bountiful harvest in their refrigerator was a big...
Q: What are some heart-healthy and filling breakfast ideas, other than plain old oatmeal? A: Rise and dine! Starting your day with a heart-healthy breakfast can set you on the right track for the...
Before I launch into what went wrong during this week’s cooking endeavor and the numerous lessons I learned, I’ll go right ahead and spoil the ending by saying upfront that my chili was darn good!...
This recipe comes from my blog. You can find it here
Find me a person who doesn’t love macaroni and cheese…it’s hard, right? This is a healthier recipe that eaters of all ages will love! The creaminess of the cauliflower puree allows for a very rich tasting dish despite a small amount of cheese. The result is a heart-healthier, low-cholesterol recipe. Enjoy!
½ lb whole-grain macaroni
2 cups chopped cauliflower
4 oz grated reduced-fat cheddar cheese
½ tsp mustard powder
1/8 tsp salt
Freshly ground black pepper to taste
¼ cup whole-grain breadcrumbs
Preheat oven to 375° F.
Cook macaroni according to package directions, drain and set aside in a large mixing bowl.
Place cauliflower in a medium-sized pot, cover with water and bring to a boil. Reduce to a simmer and cook until the cauliflower is tender, about 5 minutes.
Drain cauliflower, reserving ½ cup of cooking water. Puree cauliflower, cooking water, mustard powder and salt in a blender until very smooth, about 1 minute.
Add cheese to hot cauliflower mixture and blend for 20 seconds.
Combine the macaroni and cauliflower mixture and mix well. Transfer mixture to a 9-inch oven-proof skillet. Top with black pepper and breadcrumbs.
Bake for 10 minutes. Turn oven to a broil and cook until top is browned, about 5 minutes, serve immediately.