GH Cauliflower Mac 'N' Cheese #5FIX
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 (1 1/2 lb) cauliflower heads
- 4 medium carrots
- 1 cup sodium-free vegetable broth
- 2 tablespoons reduced-fat cream cheese
- 1 teaspoon Dijon mustard
- 1 pinch cayenne pepper
- 3⁄4 cup gruyere cheese, shredded
- 8 ounces broccoli florets or 3 cups broccoli florets, small
- 2 medium plum tomatoes, seeded and chopped
- 12 ounces elbow macaroni
- 1⁄4 cup parmesan cheese, grated
directions
- Preheat oven to 400 degrees. Heat salted water to boiling on high. Add cauliflower florets (discard core) cut into 2-inch pieces and 4 carrots thinly sliced. Cook 15 minutes or until tender.
- In blender, combine broth, cream cheese, mustard, cayenne, 1/2 cup shredded Gruyere, 1/2 teaspoons salt, and 1/4 teaspoons black pepper. With slotted spoon, transfer tender cauliflower and carrots into blender.
- Add pasta to same water veggies were cooked inches Cook half the time that label directs, adding broccoli during last minute of cooking. Drain.
- Mix pasta, broccoli, cauliflower sauce, and half of tomatoes in a 2-1/2 quart shallow baking dish.
- Top with remaining 1/4 cup Gruyere cheese, Parmesan cheese, and the other half of tomorroes.
- Bake 35 minutes or until golden brown on top and heated through.
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