Mocaroni and cheeseSubmitted by: DEBBS29
1 1/2 cups of cooked cauliflower
half and half - 3 tablespoons
reduced fat cream cheese - 1tablespoon
Parmesan cheese - 1 tablespoon
pepper and mustard powder to taste
1 cup weight watcher mexican cheese blend
cauliflower = 1 full Green (3 vegs)
weight watcher Mexican cheese =1 Lean (leaner option, needs 1/2 Healthy Fat)
3T half & half = 2 condiments and 1/2 Healthy Fat
1T light cream cheese = 1 condiment
Parmesan cheese = 1 condiment
I do not count the seasonings in this recipe, but they total about 1/4 tsp all together so it is less than a half condiment. If you are 100% OP, tweak as needed! It is a little higher in calories and fat than the usual L&G but having this once a month or so works for me :)
Take a half head or so of fresh cauliflower and steam it until it is just tender. Or, cut into chunks, put in a big bowl with a half inch of water, cover and microwave for 5-6 minutes until tender but NOT MUSHY!) Drain, pat dry, cool enough to handle and then rough chop the cauliflower into noodle-sized pieces.
Measure out 1 1/2 cups of chopped cauliflower and set aside. Put the rest away for another use.
In a saucepan over medium-low heat, warm 3 Tablespoons half & half and 1 Tablespoon light cream cheese. Add one slice of 2% American cheese torn in pieces (I used one Kraft 2% Single). Season with a little black pepper and mustard powder; add onion powder and sea salt to taste. Whisk until all melted and creamy but don't let it boil. Keep warm.
Grate 3 oz (3/4 cup) of low fat sharp cheddar (I used Cabot 1%) and 2 oz (1/2 cup) of reduced fat Colby jack or cheddar jack cheese (I used 2% Kraft). Mix the cheeses together. Add most of the cheese to the warm sauce, leaving out just enough to spread over the top of the casserole. Stir the sauce until the cheese all melts. Add the cauliflower and gently fold with a spatula until the cauliflower is covered in sauce. Place mixture in a small casserole dish and top with remaining cheese. Bake at 350 for 20-25 minutes, until cheese starts to brown.
Serving Size: 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user DEBBS29.