Low Calorie Mac and Cheese
A healthier version of the classic mac and cheese, made with whole wheat macaroni and cauliflower for a creamy texture without the excessive calories.
Ingredients
Main Ingredients
- 8 ounces whole wheat macaroni Can substitute with gluten-free pasta
- 2 cups cauliflower florets Steam until tender
- 1 cup low-fat cheddar cheese, grated Option to substitute with plant-based cheese
- 1 cup skim milk Can be replaced with almond milk or oat milk
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional) Adds color and freshness
Instructions
Preparation
- Gather all ingredients to streamline the cooking process.
Cooking the Base
- Bring salted water to a boil and cook whole wheat macaroni according to package instructions until al dente, approximately 7-9 minutes. Drain and set aside.
Steaming the Cauliflower
- Steam cauliflower florets until tender, about 5-7 minutes to ensure smooth blending.
Making the Cheese Sauce
- In a blender, combine steamed cauliflower, grated cheddar cheese, skim milk, olive oil, garlic powder, salt, and pepper. Blend until smooth and creamy.
Combining Ingredients
- In a large bowl, mix the cooked macaroni with the cauliflower cheese sauce until fully coated.
Final Adjustments
- Taste and adjust seasoning. Add additional cheese if a cheesier flavor is desired.
Serving
- Serve hot and garnish with fresh parsley if desired.
Enjoy
- Dig in and enjoy the comforting taste of mac and cheese without guilt!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For freezing, cool completely, then transfer to a freezer-safe container for up to 2 months. Reheat in the microwave or on low heat with a splash of milk.