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Suggest a better descriptionFill a medium sized pot with water. Bring to a boil and add the pasta. Cook until al dente. Drain and rinse under cold water. Set aside.
Place cauliflower florets in a medium pot of boiling water for 6 minutes. Drain and run under cold water. Set aside.
Gently heat the oil in a medium saucepan, then mix in the flour and whisk until it forms a soft paste. Gradually stir in the milk, while whisking continuously to prevent lumps from forming. Bring the sauce to a bubble, stirring continuously until the sauce thickens, about 2-3 minutes. Turn off the heat and stir in the mustard and cheddar cheese. Add the peas and then gently mix in the cooked cauliflower and pasta. Add a little black pepper if desired (you may not need to add salt as the cheese is quite salty).
Spoon the mixture into an 8"x8" ovenproof dish. Sprinkle with the parmesan cheese and bake in a 350°F oven for 15 minutes, or until the sauce bubbles and is golden brown on top.
**This recipe is adapted from the At My Table cookbook
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Serving Size: 1 Serving (330g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 515 | ||
Calories from Fat: 303 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.7g | 45 % | |
Saturated Fat 17.6g | 88 % | |
Monounsaturated Fat 12.3g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 83.5mg | 26 % | |
Sodium 534.7mg | 18 % | |
Potassium 564.4mg | 15 % | |
Total Carbohydrate 27.6g | 8 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 23.8g | ||
Protein 26.4g | 38 % | |
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: 515
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