This title is a bit deceiving - as much as I wanted it to be a substitute for macaroni and cheese it's more like cauliflower in a creamy, cheesy sauce ... and let's be honest, there's nothing wrong with that! This is great, the sauce is delicious and I will make it over other veggies for sure; I used skim milk and light cream cheese with amazing results. Just don't come complainin' when this dish doesn't taste like noodles in sauce hahahah.
- 8 cups coarsely chopped cauliflower florets
- 1 1/2 cups reduced-fat milk, divided
- 2 T. cornstarch
- 1 t. dry mustard
- 1/2 t. pepper
- 1/4 t. salt
- 1 3/4 cups shredded extra-sharp cheddar cheese
- 4 ounces cream cheese, cut into 1/2" pieces
- 1/4 cup grated parmesan cheese
- snipped chives for garnish
Directions:
- Position rack in upper third of oven. Preheat broiler to high.
- 2. Bring a large pot of water to a boil. Add cauliflower and cook until tender, about 5 minutes. Drain.
- Meanwhile, heat 1 1/4 cups milk in a large ovenproof skillet over medium heat until steaming. Whisk the remaining 1/4 cup milk, cornstarch and dry mustard together in a small bowl until smooth. Add to the hot milk and cook, whisking constantly, until the sauce bubbles and thickens, about 2 minutes. Remove from heat and whisk in pepper and salt, then whisk in cheddar and cream cheese until melted and smooth. Add the cauliflower and stir to coat. Sprinkle parmesan evenly over the top and broil until browned in spots, 3 to 5 minutes. Garnish with chives, if desired.
Nutrition facts - serving size 3/4 cup. per serving 215 calories; fat 15g. carb 12g. pro 11g.
recipe found at eatingwell.com
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