TOP RECIPE SEARCHES
Salmon, Bbq Sauce, Baked Salmon
Healthier Mac 'n' Cheese

Submitted by:

j.sidralane@verizon.net

Articles You May Find Interesting

Muffins Get a Makeover

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...

Cook Leaner! 6 Quick and Simple Ways to Lighten Up Meals Without Sacrificing Flavor

Go for healthier butter alternatives. Vegetable-oil spreads can give you the taste of butter without the extra heart-clogging fat, dietary cholesterol and extra calories. (Compare Smart Balance®...

Chopped! (salad, that is)

When I was a teenager, I spent a fair amount of time at the mall. Oh, heck: Who am I kidding? I spent A LOT of time there. I wasn't hanging out with a gang of friends scouting for boys, though; most...

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!

Recipe Ingredients

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

Recipe Steps

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.