How To Make Super Macaroni and Cheese
Incredibly delicious and low in fat, this macaroni and cheese is a super dish made extra flavorful with 4 types of cheese, cauliflower, and vegetable broth.
Serves:
Ingredients
- 1tspcoconut oil
- ½cuppanko bread crumbs
- 3tbspPecorino Romano cheese,grated
- 12cupswater
- ½tspsalt
- 1headcauliflower
- 4carrots,sliced
- 1cupvegetable broth
- ½cupGruyere cheese,shredded
- ¼cupNeufchatel cheese
- 1½tspdijon mustard
- ¼tsphot pepper sauce
- 8ozpenne pasta,gluten-free
- 1cupcheddar cheese,extra sharp, shredded
Instructions
-
Preheat the oven to 400 degrees F. Grease a 2-quart baking dish.
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Melt the coconut oil in a small saucepan. Add panko and toss for about 5 minutes until toasted.
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Cool to room temperature. Stir in the pecorino cheese.
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Bring a large pot of salted water to a boil. Cut 3 cups of small florets from cauliflower head.
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Cut the remaining cauliflower, including the stem, into 2-inch pieces.
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Boil the 2-inch cauliflower pieces and carrots for 10 to 12 minutes until very tender.
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Strain, reserving the water.
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Place the broth, Gruyere cheese, Neufchatel cheese, Dijon mustard, salt, and hot pepper sauce in the bowl of a food processor.
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Add the cooked cauliflower and carrots. Puree until smooth and creamy.
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Return the water to a boil in a large pot. Add the pasta, and boil for 3 minutes.
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Add the cauliflower florets, and boil for 1 minute more.
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Strain the pasta and cauliflower, return to the pot, and stir in the cauliflower and cheese mixture.
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Spread the pasta mixture in the prepared baking dish.
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Top with the shredded cheddar cheese and the panko mixture.
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Bake in the preheated oven for 30 to 35 minutes, until golden brown and bubbly.
Nutrition
- Calories:Â 273.07kcal
- Fat:Â 11.10g
- Saturated Fat:Â 6.29g
- Trans Fat:Â 0.19g
- Monounsaturated Fat:Â 2.75g
- Polyunsaturated Fat:Â 0.66g
- Carbohydrates:Â 30.61g
- Fiber:Â 3.28g
- Sugar:Â 3.82g
- Protein:Â 13.32g
- Cholesterol:Â 31.09mg
- Sodium:Â 444.93mg
- Calcium:Â 281.24mg
- Potassium:Â 390.79mg
- Iron:Â 0.87mg
- Vitamin A: 330.84µg
- Vitamin C:Â 34.39mg
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