- Serves: 4 to 6
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 500 cal
- 15g fat (8g sat)
- 40mg chol
- 470mg sodium
- 71g carb
- 9g fiber
- 27g protein
Ingredients
- 1 pound whole-wheat elbow macaroni
- 1 head cauliflower, cut into small florets
- 2 tablespoons butter
- 1/4 cup flour
- 2 1/2 cups milk
- 1 1/2 cups shredded mozzarella or cheddar cheese
- 1/2 cup shredded Parmesan cheese
- Salt and pepper, to taste
Directions
Bring a large pot of salted water to a boil. Cook macaroni according to package directions. Add cauliflower during the last 3 minutes of cooking time. Drain and set aside.
In a saucepot, melt butter over medium heat. Stir in flour and cook for 1 minute. Slowly whisk in milk and cook until slightly thickened, about 5 minutes. Whisk in cheeses until smooth; season with salt and pepper. Stir reserved macaroni and cauliflower into cheese sauce. Serve immediately.
Special notes:
For a crispy-topped macaroni and cheese, preheat oven to 400° F. Transfer macaroni and cheese to a buttered baking dish and sprinkle with breadcrumbs. Bake until golden brown, 12 to 15 minutes.
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