(WTNH) — Macaroni and cheese is a classic comfort food often loaded with carbs and calories. Chef and blogger Kira Pantschenko makes a healthier option that even the kids will love: cauliflower mac and cheese!
Serving 8 people
Prep: 10 mins
Cook: 25 mins
Total Time: 35 mins
1 lb. Pasta
1⁄2 head cauliflower coarsely shredded
1 tbs butter
2 tablespoons all-purpose flour
1⁄2 tsp.Dijon mustard
2 cups low fat milk
2 pinches salt and pepper
1 1⁄2 cups Gouda cheese shredded
1 1⁄2 cups English cheddar cheese shredded
1⁄4 gluten-free breadcrumbs
1⁄2 tablespoon garlic chopped
Preheat an oven to 375°F.
Bring a large saucepan of water to a boil over high heat. Add the pasta and cook, stirring occasionally, until not quite al dente, about 2 minutes less than the package instructions. Drain and transfer to a large bowl.
Clean and cut cauliflower into big pieces. Start to shred (course) cauliflower, set aside.
Use medium sized saucepan and heat to medium and melt the 1 Tbs. butter. Add the flour, paprika, mustard and garlic. Stir well, until no visible flour remains, 1 to 3 minutes. Whisk in the milk and bring to a slight boil. Very important that the milk is warm. Add a pinch of pepper and salt. Start to add cheeses slowly. Stir until smooth. Add in shredded cauliflower and mix well.
Pour the cheese sauce onto the macaroni. Mix well. Transfer to the prepared baking dish and top with buttered bread crumbs. Bake until the top is lightly browned and the sauce is bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving. Serves 8.