HEAT broiler. Bring cauliflower and milk to a boil in a pan, simmer until tender. Transfer to a blender, puree until smooth, return to pan, stir in 1/2 cup cheddar and Parmesan. Grate tomato into a bowl, stir in barbecue sauce. SEASON chicken with salt, set on a baking sheet, broil until golden. Flip chicken, brush with barbecue sauce mixture, continue broiling, basting with pan juices until cooked through. BRING a pan of salted water to a boil. Add pasta, cook as label directs, reserve 1/2 cup cooking water, then drain. Add pasta to cauliflower mixture along with a splash of cooking water. Cook until pasta is coated. Top mac and cheese with remaining cheddar. SERVE with chicken.
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|Serving Size: 1 Serving (389g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 223 (37%)|
|Amt Per Serving||% DV|
|Total Fat 24.7g||33 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 173.2mg||53 %|
|Sodium 511.9mg||18 %|
|Potassium 829.1mg||22 %|
|Total Carbohydrate 45.8g||13 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 42.3g|
|Protein 48.8g||70 %|
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Calories per serving: 607
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