Super Creamy Mac and Cheese

• Vegetarian

• Produce

  • 2 lbs 1 head(s uncooked cauliflower
  • 4 Carrots, medium

• Canned Goods

  • 1 cup Vegetable broth, Reduced Sodium

• Condiments

  • 1 1/2 tsp Dijon mustard
  • 1/4 tsp Hot pepper sauce
  • 1/4 cup Watchers reduced fat whipped cream cheese spread

• Pasta & Grains

  • 8 oz Macaroni

• Baking & Spices

  • 1 tsp Table salt

• Oils & Vinegars

  • 2 Spray(s cooking spray

• Bread & Baked Goods

  • 1/3 cup Panko breadcrumbs

• Dairy

  • 1 tsp Butter, salted
  • 1 1/2 oz Gruyere cheese
  • 2 tbsp Pecorino romano cheese, grated
  • 1/2 cup Watchers reduced fat mexican blend shredded cheese

Found on weightwatchers.com

Directions

• Preheat oven to 400°F. Bring a large saucepot of salted water to a boil. Melt butter in a medium skillet over medium heat; add panko and cook, stirring occasionally, until toasted, 4 minutes. Transfer to small bowl and let cool; stir in Pecorino and set aside. Cut 3 cups small florets from cauliflower; set aside. Cut remaining cauliflower (including stem) into 2-inch pieces. Add cauliflower pieces and carrots to boiling water; cook until very tender, 10–12 minutes. Meanwhile, combine broth, cream cheese, mustard, 1/4 c Cheddar, Gruye`re, salt and pepper sauce in a large blender. With a large slotted spoon, transfer cooked vegetables to blender; puree into a creamy sauce. Add pasta to same pot of boiling water; cook half the time of package directions, adding reserved cauliflower florets during last minute of cooking. Drain pasta and cauliflower; return to pot and stir in pureed sauce. Coat a 2 1/2-quart shallow baking dish with cooking spray; spoon pasta mixture into prepared pan in an even layer. Sprinkle dish with remaining 1/4 c Cheddar and reserved crumb mixture; bake until golden on top, 25–30 minutes. Serving size: 1 c