Skinny Cauliflower Macaroni and Cheese

• Vegetarian

• Produce

  • 2 cups Cauliflower florets

• Condiments

  • 1 tsp Dijon mustard

• Pasta & Grains

  • 1 cup Elbow macaroni

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 3 tbsp Gold medal all-purpose flour
  • 1/8 tsp Red pepper, ground
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1/2 cup Progresso italian style panko crispy bread crumbs

• Dairy

  • 1 1/2 cups (skim milk, fat-free
  • 1 tbsp Butter
  • 2 cups Cheddar cheese, sharp

• Liquids

  • 8 cups Water

Found on bettycrocker.com

Description

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
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground red pepper (cayenne)
• 2 cups shredded sharp Cheddar cheese (8 oz)
• 1/2 cup Progresso™ Italian style panko crispy bread crumbs
• 1 tablespoon butter, melted

Directions

• 1 In 4-quart saucepan, heat water to boiling over medium heat. Add cauliflower and macaroni; cook 5 to 7 minutes, stirring frequently, until macaroni is tender. Drain; return to saucepan, and cover to keep warm.
• 2 Meanwhile, heat oven to 350°F. Spray 2-quart glass baking dish with cooking spray. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
• 3 Add cheese sauce to cooked pasta mixture; mix well. Spoon into baking dish. In small bowl, mix bread crumbs and melted butter. Sprinkle over pasta mixture in baking dish. Bake 20 to 25 minutes or until edges are bubbly.

Nutrition