Articles You May Find Interesting
There are some dishes that seem to scream unhealthy. You can almost hear those ubiquitous sausage-egg-and-cheese sandwiches shouting, “Stay away! Don’t take one bite!” And yet, they’re so, so good—...
Berry delicious! Fresh fruit crumbles are good any time of year, I tend to make them more often in the summer thanks to the abundance of berries. I suggest whipping them up with whatever berries you...
In an effort to stay cool during the rather oppressive early summer heat- and humidity-wave, I decided to step away from the stove, opt out of the oven, flee from flames, and avoid anything...
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.