Lightened-Up Mac and Cheese with Cauliflower
Ingredients
The pasta and vegetables
-
1
box
Ronzoni Smart Taste elbow macaroni
-
½
head
cauliflower, trimmed and cut into florets
The cheese mixture
-
8
oz
grated sharp cheddar
-
4
oz
fat-free cream cheese
-
½
cup
fat-free half-and-half
-
4
Tbsp
reduced-fat grated Parmesan cheese
The topping
-
½
cup
Italian bread crumbs
-
1
Tbsp
flat-leaf parsley, chopped
Seasoning
-
½
tsp
salt
-
½
tsp
ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Boil water in a large pot and add macaroni and cauliflower, reserving ½ cup of the water before draining.
- In a separate bowl, mix Italian breadcrumbs, 1 tablespoon of Parmesan cheese, and chopped parsley.
- In the pot used for boiling, combine cheddar, cream cheese, 3 tablespoons of Parmesan cheese, half-and-half, salt, and pepper, then stir in the macaroni and cauliflower until well combined and melted.
- Add the reserved water to the mixture.
- Transfer the mixture into greased ramekins or a baking dish and top with the breadcrumb mixture.
- Bake for 18 to 20 minutes until bubbling and the crumbs are browned.
Nutrition Facts (estimated)
Servings
8
Calories
335
Total fat
10g
Total carbohydrates
49g
Total protein
16.6g
Sodium
0mg
Cholesterol
0mg
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