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Skinny Cauliflower Macaroni and Cheese
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Prep Time:
30 minutes
Total Time:
55 minutes
Creamy mac and cheese with cauliflower for added flavor and texture - a delicious twist on a classic dish!
Ingredients:
  • 8 cups water
  • 2 cups chopped cauliflower florets
  • 1 cup uncooked elbow macaroni (8 oz)
  • 1 1/2 cups fat-free (skim) milk
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ground black pepper
  • 2 cups shredded sharp Cheddar cheese (8 oz)
  • 1/2 cup Progresso™ Panko Italian style crispy bread crumbs
  • 1 tablespoon butter, melted
Instructions:
  • In a 4-quart saucepan over medium heat, bring water to a boil. Add cauliflower and macaroni. Cook for 5 to 7 minutes, stirring occasionally, until macaroni is tender. Drain and return to saucepan, covering to keep warm.
  • Preheat the oven to 350°F. Grease a 2-quart glass baking dish. In a 2-quart saucepan, whisk together milk, flour, mustard, salt, black pepper, and red pepper until smooth. Cook over medium heat, stirring constantly until the mixture boils and thickens. Remove from heat and stir in cheese until melted.
  • Pour the creamy cheese sauce over the cooked pasta and combine thoroughly. Transfer the mixture into a baking dish. In a small bowl, combine bread crumbs with melted butter. Sprinkle the buttery breadcrumbs over the pasta in the baking dish. Bake for 20 to 25 minutes or until the edges are bubbly.

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