Creamy Macaroni and Cheese
You'll love this made-over comfort food.
- 2 tablespoons unsalted butter
- 4 tablespoons flour
- 3 cups skim milk, warmed
- 1/2 cup plus 2 tablespoons Parmesan cheese, grated
- 1/4 cup sharp cheddar cheese, shredded
- pinch nutmeg, grated
- 1/4 teaspoon paprika
- 1 large head cauliflower, cut into small florets
- 2 cups whole wheat macaroni elbows
- pinch salt and pepper
Preheat the oven to 350°F. In a medium saucepan, melt the butter. Add the flour and stir until the mixture bubbles, about 2 minutes. Slowly pour in the milk, stirring constantly with a wooden spoon until mixture has thickened and come to a boil, about 10 minutes. Add the cheeses and spices and stir until just melted. Season to taste with salt and pepper. Set sauce aside.
Bring a large pot of water to a boil. Add cauliflower and cook until tender, about 5 minutes. Remove cauliflower from pot and return water to a boil. Add pasta and cook until tender, according to the package directions. Drain noodles. Return noodles and cauliflower back to pot. Add the cheese sauce and stir to combine.
Pour into a cast iron skillet or other baking dish, about 8 inches in diameter, or eight small ramekins. Sprinkle with remaining Parmesan. Bake until golden and bubbly, about 35 minutes.
Handy Hint: Heating the milk to just below a boil in a separate pan makes it easier and faster to make the Mornay sauce.
|Saturated fat||4.1 g|
|Polyunsaturated fat||0.4 g|
|Monounsaturated fat||1.9 g|