A lightened-up mac and cheese that you can eat guilt-free.
1. Preheat oven to 375 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
2. Heat 1 tablespoon olive in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes. Stir in parsley; set aside.
3. In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 3 minutes of cooking time, add cauliflower; drain well.
4. Heat remaining 1 tablespoon olive oil in the pot. Add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in pasta, cauliflower, sour cream (or yogurt), milk and cheeses, a handful at a time, until smooth; season with salt and pepper to taste. Add more milk as needed until desired consistency is reached.
5. Spread pasta mixture into the prepared baking dish. Place into oven and bake until bubbly, about 12-15 minutes.
6. Serve immediately, sprinkled with Panko, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 400 | ||
Calories from Fat: 172 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.1g | 25 % | |
Saturated Fat 10g | 50 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 72mg | 22 % | |
Sodium 432.5mg | 15 % | |
Potassium 359.3mg | 9 % | |
Total Carbohydrate 36.2g | 11 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 33.4g | ||
Protein 21.4g | 31 % | |
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. |
Calories per serving: 400
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