Skinny Mac and Cheese
Ingredients
The pasta and vegetables
-
6
ounces
gluten free pasta
-
1
medium head
cauliflower
The sauce
-
2
tablespoons
butter
-
3
tablespoons
gluten free flour
-
2
cups
milk
-
1
teaspoon
minced garlic
-
8
ounces
organic sharp Cheddar Cheese
-
1
tablespoon
onion powder
-
1
teaspoon
sea salt
-
½
teaspoon
fresh ground black pepper
-
¼
teaspoon
cayenne pepper
-
2
egg yolks
egg yolks
The topping
-
¾
cup
gluten free breadcrumbs
Instructions
- Preheat the oven to 350°F and spray a 13 x 9 baking dish with olive oil.
- Boil water in a pot and cook the gluten free pasta according to package directions, adding the cauliflower in the last 6 minutes.
- Reserve 1 cup of the cooking liquid and drain the pasta and cauliflower.
- Melt butter in the same pot and whisk in the flour, cooking for 1 to 2 minutes.
- Stir in the reserved water, milk, and garlic, cooking for about 8 minutes until the sauce thickens.
- Lower the heat and stir in the cheese, onion powder, salt, pepper, and cayenne until the cheese melts.
- Remove from heat and slowly stir in the egg yolks.
- Toss the pasta and cauliflower with the cheese sauce.
- Transfer the mixture to the prepared baking dish and sprinkle with breadcrumbs.
- Spray the breadcrumbs with cooking spray and bake for 30 minutes.
Nutrition Facts (estimated)
Servings
8
Calories
314
Total fat
16g
Total carbohydrates
30g
Total protein
12g
Sodium
524mg
Cholesterol
92mg
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