Macaroni and Cauliflower Goat Cheese Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 Head of Cauliflower6oz Goat Cheddar CheeseSmall bunch of Italian Parsley, ChoppedDash Kosher Salt (to taste)1/2 LB Dried Macaroni1/2 single serve sized plain goat yogurt
Remove the outer green leaves of the cauliflower and discard. Cut head in quaters. reserve 3/4 of the head for another time.
Slice/dice up the 1/4 head of cauliflower.
Grate the cheese
Cook the pasta per box
Set up a double broiler (bottom pan has boiling water, top pan or bowl rests on top) Slowly melt 4oz cheese and the yogurt in double broiler top pan/bowl.
Add parsley to melted cheese. Also add salt / pepper taste
Remove the melted cheese sauce from the heat.
Drain the macaroni, reserve some of the pasta water in case you need to thin the cheese sauce a little.
Mix macaroni and cheese sauce together, thining with pasta water as needed( upto 2/3 cup pasta water). Transfer to baking dish. top with extra grated cheese and broil until golden brown
Serve with green salad
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user TAYPET.
Slice/dice up the 1/4 head of cauliflower.
Grate the cheese
Cook the pasta per box
Set up a double broiler (bottom pan has boiling water, top pan or bowl rests on top) Slowly melt 4oz cheese and the yogurt in double broiler top pan/bowl.
Add parsley to melted cheese. Also add salt / pepper taste
Remove the melted cheese sauce from the heat.
Drain the macaroni, reserve some of the pasta water in case you need to thin the cheese sauce a little.
Mix macaroni and cheese sauce together, thining with pasta water as needed( upto 2/3 cup pasta water). Transfer to baking dish. top with extra grated cheese and broil until golden brown
Serve with green salad
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user TAYPET.
Nutritional Info Amount Per Serving
- Calories: 402.0
- Total Fat: 13.7 g
- Cholesterol: 48.8 mg
- Sodium: 239.0 mg
- Total Carbs: 46.1 g
- Dietary Fiber: 2.7 g
- Protein: 19.2 g
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