This lighter mac 'n cheese is as deliciously creamy as a traditional version; the perfect texture comes from the evaporated milk, reduced-fat cheddar and Neufchatel cheese. The secret ingredientwhich makes these creamy ingredients go a long wayis cooked cauliflower blended into the sauce. You don't know it's there, but it adds value to your meal by stretching the sauce while sneaking in a serving of vegetables.

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Name: No-Bake Macaroni and Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 Large Egg Lightly Beaten; 12 Ounces Evaporated Milk Low-Fat; 1/3 Teaspoon Mustard Powder; 1 Pinch Cayenne Pepper; 1 Pinch Freshly Grated Nutmeg; 1 Small Clove Garlic Finely Grated; Kosher Salt and Freshly Ground Black Pepper To Taste; 4 Cups Cauliflower Florets; 4 Cups Medium Pasta Shells; 6 Ounces 75% Reduced Fat Extra Sharp Cheddar Coarsely Grated; 2 Tablespoons Parmesan Grated; 2 Ounces Neufchatel Cheese; Toasted Whole-Wheat Breadcrumbs

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INGREDIENTS

1 Large Egg ; Lightly Beaten
12 Ounces Evaporated Milk ; Low-Fat
1/3 Teaspoon Mustard Powder
1 Pinch Cayenne Pepper
1 Pinch Freshly Grated Nutmeg
1 Small Clove Garlic ; Finely Grated
Kosher Salt and Freshly Ground Black Pepper ; To Taste
4 Cups Cauliflower Florets
4 Cups Medium Pasta Shells
6 Ounces 75% Reduced Fat Extra Sharp Cheddar ; Coarsely Grated
2 Tablespoons Parmesan ; Grated
2 Ounces Neufchatel Cheese
Toasted Whole-Wheat Breadcrumbs

Servings

INSTRUCTIONS

Whisk the egg, evaporated milk, mustard powder, cayenne, nutmeg, garlic, and salt and pepper to taste in a bowl; set aside.

Bring a large pot of salted water to a boil. Cook the cauliflower until tender and almost falling apart, 8 to 10 minutes. Remove with a slotted spoon or sieve. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving about 1/4 cup pasta water. Save the pot.

Put the egg mixture and cheeses in the empty pot and cook over medium-low heat, whisking constantly, until the cheese melts and the sauce begins to thicken, about 6 minutes. Remove from the heat. Add the cauliflower and puree with an immersion blender until smooth and light. Stir in some of the reserved pasta water to adjust the creaminess of the sauce as needed. Add the pasta to the sauce and toss, season with salt and pepper. Serve, sprinkled with breadcrumbs if desired.

Nutritional analysis per serving

NOTES

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No-Bake Macaroni and Cheese

1 Large Egg Lightly Beaten
12 Ounces Evaporated Milk Low-Fat
1/3 Teaspoon Mustard Powder
1 Pinch Cayenne Pepper
1 Pinch Freshly Grated Nutmeg
1 Small Clove Garlic Finely Grated
 Kosher Salt and Freshly Ground Black Pepper To Taste
4 Cups Cauliflower Florets
4 Cups Medium Pasta Shells
6 Ounces 75% Reduced Fat Extra Sharp Cheddar Coarsely Grated
2 Tablespoons Parmesan Grated
2 Ounces Neufchatel Cheese
 Toasted Whole-Wheat Breadcrumbs

Whisk the egg, evaporated milk, mustard powder, cayenne, nutmeg, garlic, and salt and pepper to taste in a bowl; set aside.

Nutritional analysis per serving

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Nutrition

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Serving Size: 1 Serving (274g)
Recipe Makes: 4 Servings

Calories: 112
Calories from Fat: 60 (54%)

Amt Per Serving		% DV

	Total Fat 6.6g	9 %
	Saturated Fat 3.1g	15 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 0.6g
Cholesterol 118.4mg		36 %
Sodium 191.6mg		7 %
Potassium 387.9mg		10 %
Total Carbohydrate 6.8g		2 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 4.1g
Protein 7.6g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 112

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