Photo: Guiltless Cheesy Mac Recipe
Ingredients
- Nonstick cooking spray, for greasing dish
- 1 cup finely chopped cauliflower
- 1/2 cup skim milk
- 3 ounces shredded Cheddar
- 3 ounces shredded Parmesan
- 1/4 cup reduced-fat sour cream
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 egg whites
- One 16-ounce bag frozen petite peas
- 4 cups cooked multigrain elbow macaroni
- 1/4 cup whole-wheat breadcrumbs
Directions
Preheat the oven to 350 degrees F. Spray a casserole dish with nonstick spray.
Drain the macaroni, and then return it to the pot and keep warm.
Combine the cauliflower, milk, cheeses, sour cream, mustard, salt, pepper, egg whites and peas in a large bowl and mix well. Stir the mixture into the warm macaroni, letting the residual heat combine the pasta and sauce.
Pour into the casserole dish and evenly sprinkle the breadcrumbs on top. Bake until the filling is hot and the top is golden, 35 to 40 minutes.
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By jennydinno_11281795
Green Bay, WI
on April 30, 2013
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Reading other reviews I reduced the amount of peas to 1 cup. Otherwise, this is another great recipe. The flavor was all there for me. The only thing I would change next time I make it is I would cover it with foil as it bakes. This will keep it more moist.
By bvtnguy
Beaverton, OR
on January 23, 2013
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Awesome light version of mac and cheese. I love cauliflower and peas, so this was a likeable combination for me. Besides slightly increasing the milk, the only other change I made was to eliminate the egg whites. Don't care for them and didn't see the need. And for anyone who doesn't like peas, leave them out for heaven's sakes. Not rocket science. This was a tasty dish and was yummy heating leftovers in the microwave.
By kevkar_11669815
Deering, NH
on August 19, 2012
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Loved this healthy version of mac and cheese. The only difference that I did was cooked and pureed the cauliflower. It's a great way to hide the veg. from the kids.
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