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.
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
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|Serving Size: 1 Serving (274g)|
|Recipe Makes: 4 Servings|
|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 %|
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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.
Calories per serving: 112
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