Mac and cheese qwith creamy cauliflower sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/5 heads Cauliflower ¼ cup Chicken Broth 1 1/2 box Ronzoni, Whole Wheat Penne Rigate 1 ¼ cup Cabot 75% Light Vermont Cheddar (shredded)¼ cup Cabot extra sharp cheddar cheese (shredded) ¼ cup Italian lend shredded cheese3 tbsp. Heavy Whipping Cream 2 tsp Worcestershire sauce 1 tbsp. Nutmeg, ground 1 tsp Dijon Mustard
Preheat oven to 375
Boil cauliflower until tender
In food processor add broth a little at a time till you get a cream consistency. (you may or may not need all the broth)
Once well blended transfer to sauce pan and put on low heat. Add nutmeg. Dijon mustard, and Worcestershire sauce and mix. add cheese and blend. Remove from heat and add heavy cream and mix then set aside.
Boil pasta as directed on box.
Once pasta is done marry the two together and spread in light greased casserole dish. bake for 15 minutes or until golden brown.
Serving Size: makes r servings from a 9 x 15 casserole dish
Number of Servings: 8
Recipe submitted by SparkPeople user IDIGGEEKS.
Boil cauliflower until tender
In food processor add broth a little at a time till you get a cream consistency. (you may or may not need all the broth)
Once well blended transfer to sauce pan and put on low heat. Add nutmeg. Dijon mustard, and Worcestershire sauce and mix. add cheese and blend. Remove from heat and add heavy cream and mix then set aside.
Boil pasta as directed on box.
Once pasta is done marry the two together and spread in light greased casserole dish. bake for 15 minutes or until golden brown.
Serving Size: makes r servings from a 9 x 15 casserole dish
Number of Servings: 8
Recipe submitted by SparkPeople user IDIGGEEKS.
Nutritional Info Amount Per Serving
- Calories: 267.1
- Total Fat: 7.5 g
- Cholesterol: 18.8 mg
- Sodium: 262.3 mg
- Total Carbs: 43.3 g
- Dietary Fiber: 7.1 g
- Protein: 14.3 g
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