Healthy Cooking Recipe: Cauliflower Mac and Cheese
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Nutrition Score per serving
Ingredients
| 1 | small head cauliflower, cut into 1-inch florets | |
| 1⁄2 | c | whole-wheat macaroni |
| 2 whole cloves | ||
| 1⁄2 | small onion | |
| 2 | c | nonfat milk |
| 1 | bay leaf | |
| 2 | T | unsalted butter |
| 2 | T | all-purpose flour |
| 3⁄4 | c | grated Gruyére, divided |
| 2 | t | chopped chives |
| 1 | t | red pepper sauce |
| 1 | t | grated nutmeg |
| Salt and freshly ground black pepper | ||
| Worcestershire sauce |
Instructions
Preheat oven to 425°F. Fill a large pot with water and bring to a boil. Cook cauliflower for 2 minutes. Remove and plunge in ice water; drain. Keep water boiling and cook macaroni until al dente; drain and set aside. While pasta cooks, press cloves into onion and let sit for 10 minutes.
In a medium-size pot over medium heat, bring milk and bay leaf to a simmer with clove-studded onion. In a medium heavy saucepan, melt butter over low heat. Mix in flour and cook for 2 minutes. Remove bay leaf and onion, then whisk milk into flour mixture; cook for 10 minutes more or until mixture comes to a simmer.
Add half the Gruyére; pass mixture through a fine sieve. Add chives, red pepper sauce, and nutmeg. Add salt, pepper, and Worcestershire to taste.
Spread macaroni and cauliflower evenly in a 12- by 10-inch ovenproof dish, pour sauce over both, and sprinkle with remaining Gruyére. Bake for 20 minutes.
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