adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Asiago Mac and Cheese
0 Likes
Prep Time:
20 minutes
Total Time:
20 minutes
Quick and tasty mac and cheese with cauliflower. Ready in just 20 minutes!
Ingredients:
  • 2 teaspoons olive oil
  • 1/4 cup unseasoned panko bread crumbs
  • 1 1/2 cups uncooked whole-grain elbow macaroni
  • 5 cups cauliflower florets
  • 2 cups fat-free (skim) milk
  • 1/4 cup all-purpose flour
  • 3/4 cup shredded Asiago cheese
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 1 jar (4 oz) diced pimientos, drained
  • 2 tablespoons julienne-cut fresh basil leaves
Instructions:
  • Heat oil in an 8-inch skillet over medium heat. Add bread crumbs and cook for 2 to 3 minutes, stirring constantly, until golden brown. Set aside.
  • Cook the macaroni in a 5-quart Dutch oven or saucepan according to package instructions, adding cauliflower florets 5 minutes before it's done. Drain and return to the Dutch oven.
  • Heat oil in a 1 1/2-quart saucepan over medium heat. In a small bowl, whisk together milk and flour until smooth. Pour milk mixture into the saucepan with the oil. Cook, stirring constantly, until the mixture thickens and bubbles. Remove from heat and let it cool for 3 minutes. Stir in cheese, salt, nutmeg, and pepper until the cheese melts. Finally, add pimientos and 1 tablespoon of basil, stirring until combined.
  • Combine the cheese mixture with the cooked macaroni in a Dutch oven until fully mixed. Serve each portion by sprinkling approximately 1 tablespoon of crumb topping and 1 teaspoon of basil on top.

Similar Recipes