Nick's Picks: Healthy Mac n' Cheese

01.16.13 | Nick Finlayson | Comments[1]

Half the carbs and fat of a restaurant style macaroni and cheese!

1 Pound Elbow Macaroni
1/2 Head Cauliflower, Trimmed into Florette
2 Cups Shredded Swiss Cheese
2 Cups Shredded Sharp Cheddar
About 1/4 Cup Grated Dry Parmesan
1 12 oz Can Evaporated Fat Free Milk
Salt and Pepper to taste
Bring a pot of water to a boil. Salt the water and boil the cauliflower for about 10 minutes. Remove cauliflower from the water. Add macaroni to the leftover water and cook for about 10 minutes. Puree cauliflower with the milk in a blender or food processor until smooth. Drain macaroni, but put it macaroni back in the pot before it is completely drained (water should still be dripping) Add cauliflower mixture to macaroni and stir. Add salt and pepper to taste. transfer to a 9x9 inch pan that has been sprayed. Top with cheeses and bake at 400 degrees for 8-10 minutes. Serve!
Total Nutritional Facts per serving (Serves 6)
Total Fat 14g
Calories 495
Carbs 54
Protein 22g



Your Comments(please keep them on topic and polite)

on 02.02.13 Ashley commented

Greetings! We ate this for dinner tonight... and maybe tomorrow... and Monday (I can always make a second batch).

We are actually having "my" version (please don't take this personally, I don't follow anyone's directions 100% in cooking... ever). So I cut the cheese in half, used shaker cheese, regular milk, and added two small pads of butter... and it is still CREAMY AMAZING HEAVEN FOOD and does NOT taste like it is made from a vegetable. Your Mac & Cheese (we call Nicks' Swiss and Cheese) will be a regular here. THANK YOU!