Super creamy mac and cheese
7
Points®
Temps total: 1 h 30 min • Préparation: 45 min • Cuisson: 45 min • Portions: 8 • Difficulté: Facile
Pureed cauliflower and carrots add wonderful creaminess to the sauce in this lightened up version of mac and cheese.
Ingrédients
Salted butter
1 tsp(s)
Panko breadcrumbs
⅓ cup(s)
Grated Pecorino Romano cheese
2 tbsp(s)
Uncooked cauliflower
1 head(s), large
Carrots
4 medium, thinly sliced
Fat free reduced sodium vegetable broth
1 cup(s)
Whipped cream cheese
¼ cup(s)
Dijon mustard
1½ tsp(s)
Shredded reduced-fat Mexican-style cheese
½ cup(s)
Gruyère cheese
1½ oz, shredded
Table salt
1 tsp(s)
Hot pepper sauce
¼ tsp(s)
Uncooked macaroni
8 oz
Olive oil cooking spray
2 spray(s)
Instructions
1
Preheat oven to 400°F. Bring a large saucepot of salted water to a boil.
2
Melt butter in a medium skillet over medium heat; add panko and cook, stirring occasionally, until toasted, 4 minutes. Transfer to small bowl and let cool; stir in Pecorino and set aside.
3
Cut 3 cups small florets from cauliflower; set aside. Cut remaining cauliflower (including stem) into 2-inch pieces. Add cauliflower pieces and carrots to boiling water; cook until very tender, 10–12 minutes.
4
Meanwhile, combine broth, cream cheese, mustard, 1/4 c Cheddar, Gruye`re, salt and pepper sauce in a large blender. With a large slotted spoon, transfer cooked vegetables to blender; puree into a creamy sauce.
5
Add pasta to same pot of boiling water; cook half the time of package directions, adding reserved cauliflower florets during last minute of cooking. Drain pasta and cauliflower; return to pot and stir in pureed sauce.
6
Coat a 2 1/2-quart shallow baking dish with cooking spray; spoon pasta mixture into prepared pan in an even layer. Sprinkle dish with remaining 1/4 c Cheddar and reserved crumb mixture; bake until golden on top, 25–30 minutes.
7
Serving size: 1 c
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