Mac & Cheese & Cauliflower

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  • Each serving
  • 500 cal
  • 15g fat (8g sat)
  • 40mg chol
  • 470mg sodium
  • 71g carb
  • 9g fiber
  • 27g protein


  • 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


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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