Cauliflower Mac and Cheese

• 份量: 8 servings
• 总时间: 45 minutes

配料

1 Cauliflower

16 ounce Elbow Macaroni

1 1/2 teaspoon Kosher Salt

1 clove Garlic

1 tablespoon Butter

3 cup Cheddar Cheese Sauce

1 1/2 cup Milk

4 ounce Cream Cheese

1 teaspoon Onion Powder

1 teaspoon Dry Mustard

1/3 cup Grated Parmesan Cheese

1/3 cup Breadcrumbs

1 tablespoon Scallion

步骤

Preheat the oven to 350 degrees F (180 degrees C).

Trim and core the Cauliflower (1). Roughly cut into small pieces.

In a small bowl, combine the Breadcrumbs (1/3 cup) and Grated Parmesan Cheese (1/3 cup) and set aside.

Add Kosher Salt (1 1/2 tsp) to a pot of water and bring to a boil. Add the Elbow Macaroni (16 oz) and cook until 1 minute before al dente according to the packaging. Drain and set aside.

In a large pot or dutch oven, heat the Butter (1 Tbsp) over medium-high heat and cook the Garlic (1 clove) for 1 minute. Add the cauliflower and a generous pinch of salt and cook until the cauliflower has softened, 8-10 minutes.

Turn heat to low. Add the Cheddar Cheese Sauce (3 cups), Milk (1 1/2 cups), Cream Cheese (4 oz), Onion Powder (1 tsp), and Dry Mustard (1 tsp). Stir to combine, then fold in the noodles. Add more splashes of milk if it’s too thick. You want the mixture to be quite runny since it will firm up in the oven.

Pour into a baking dish and cover with the parmesan breadcrumbs. Bake for 20-25 minutes or until the top is golden and bubbling.

Garnish with more parmesan on top and Scallion (1 Tbsp). Then serve.

营养

• 卡路里: 60
• 总脂肪: 2.7 g
• 饱和脂肪: 1.0 g
• 不饱和脂肪: 1.5 g
• 反式脂肪: 0.0 g
• 胆固醇: 4.2 mg
• 钠: 156.5 mg
• 总碳水化合物: 7.1 g
• 膳食纤维: 0.4 g
• 总糖: 0.8 g
• 蛋白质: 1.9 g