Articles You May Find Interesting
Finally, a cooking escapade with only a modicum of drama, and with universally admired results. This time I chose to eschew any real recipe and do two simple things that still intimidated me even...
This week’s cooking installment began almost as a dare. On my recent visit to my parents, my mom nearly fell out of her chair when I told her I intended to cook something again (see my stellar first...
Everyone loves lasagna but it can be seriously high in saturated fat. This version substitutes lean turkey for beef and incorporates both non-fat ricotta and low fat mozzarella. No worries about...
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.