Grandma's Mac n' Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
5 oz cauliflower florets8 oz low-fat silken tofu1/3 cup low-fat ricotta cheese2 tbsp Parmesan cheese (the real stuff)300g shredded low-fat sharp Cheddar cheese1 cup hot 1% milk½ tsp saltpinch garlic powderpinch paprikapinch pepper2 cups whole grain fusilli pasta (I used brown rice), cooked and drained3 tbsp whole grain breadcrumbs (GF if needed), for topping
Preheat the oven to 400F and lightly grease a 9” square foil pan (or mini loaf pans).
With a double boiler or the microwave, steam the cauliflower florets until very tender. Transfer to the bowl of a food processor.
Add the tofu, ricotta and Parmesan and puree.
Add the Cheddar, milk, salt and spices and puree again until smooth.
Place the pasta in a large bowl and pour the sauce overtop. Fold in well to coat the noodles.
Pour into the pan(s) and sprinkle with the breadcrumbs.
Bake 15 minutes.
Let stand for 5 minutes before enjoying.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
With a double boiler or the microwave, steam the cauliflower florets until very tender. Transfer to the bowl of a food processor.
Add the tofu, ricotta and Parmesan and puree.
Add the Cheddar, milk, salt and spices and puree again until smooth.
Place the pasta in a large bowl and pour the sauce overtop. Fold in well to coat the noodles.
Pour into the pan(s) and sprinkle with the breadcrumbs.
Bake 15 minutes.
Let stand for 5 minutes before enjoying.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 222.6
- Total Fat: 6.7 g
- Cholesterol: 17.6 mg
- Sodium: 615.1 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 1.5 g
- Protein: 19.8 g
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