PERFECT MILK PUNCH PANNA COTTA1 c. half and half, divided1 (0.25-oz.) envelope unflavored gelatin1/3 c…
Guilt Free Mac and Cheese
| Guilt Free Mac and Cheese | Print |
Recipe By: Alice Morrow
Guilt Free Mac and Cheese
Ingredients
- 1 large head of fresh cauliflower, finely chopped (about 4 c.)
- 2 c. skim milk
- 12 oz. shredded sharp cheddar cheese
- 12 oz. shredded parmesan cheese
- 1 c. low-fat sour cream
- 4 T. Dijon mustard
- 1 T. salt
- 1 T. red pepper
- 1 T. black pepper
- 8 egg whites
- 1 (16-oz.) bag frozen petite peas
- 2 (12-oz.) cooked multigrain elbow pasta or Wacky Mac Veggie Spirals
- 2 c. pasta water
- Whole wheat bread crumbs or plain
- Paprika
- PAM
Instructions
- Preheat oven 350.
- Spray a casserole dish with PAM.
- Cut off the florets from the head of cauliflower. Place in food processor and process until finely chopped.
- In a large bowl, combine the cauliflower, milk, cheeses, sour cream, mustard, salt, pepper, egg whites and peas. Mix well.
- Boil pasta according to package directions. Keep about 2 c. of the pasta water when draining pasta.
- Stir the hot pasta into the cauliflower mixture. If too thick you can add a little pasta water and stir well.
- Sprinkle the top with bread crumbs and paprika.
- Bake 30-45 minutes until filling is hot and top is golden.
Notes
*****You can easily cut this recipe in half. This easily makes 2-3 (11x13”) pans. You can make smaller pans and bake halfway through and then cover with foil and freeze. Defrost in refrigerator and heat in oven to finish cooking. If it is too thick you can add warm milk and stir before baking.
You can change up the cheese selection as well as pasta selection.
You can change up the cheese selection as well as pasta selection.
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