Articles You May Find Interesting
This is a cookie you can feel good about! The recipe makes just four cookies, ensuring there aren’t leftovers, and they’re low in sugar and fat. If you desire, bake one cookie at a time; you can...
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...
If I learned anything during this week’s time in the kitchen, it’s that you sometimes have to make do with what you have. This lesson came about when I spent three days with my husband’s family at...
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.