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Easy Comfort Food Makeover Recipes

Easy Comfort Food Makeover Recipes

A lighter, cozy classic: creamy cauliflower mac and cheese bake with whole-wheat pasta, a velvety veggie-based sauce, and a crisp panko topping.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 8 ounce whole-wheat elbow macaroni, dry
  • 3 cup cauliflower florets
  • 1 cup low-sodium chicken broth use vegetable broth to keep it vegetarian
  • 1 cup skim milk or 2% milk for richer flavor
  • 0.5 cup plain nonfat Greek yogurt
  • 1.5 cup reduced-fat sharp cheddar cheese, shredded divided
  • 0.25 cup grated Parmesan cheese
  • 1 tablespoon extra-virgin olive oil divided
  • 0.5 cup whole-wheat panko breadcrumbs
  • 2 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon paprika
  • 0.75 teaspoon kosher salt plus more to taste
  • 0.5 teaspoon black pepper
  • 2 tablespoon chopped fresh chives optional for garnish

Instructions

Preparation Steps

  • Preheat oven to 400°F. Lightly coat a 2-quart baking dish with cooking spray.
  • Bring a large pot of salted water to a boil. Cook macaroni until just al dente, 1 to 2 minutes shy of package directions. Drain and set aside.
  • Steam or simmer cauliflower florets in a saucepan with 0.5 cup broth until very tender, about 6 to 8 minutes. Remove from heat.
  • In a skillet, warm 0.5 tablespoon olive oil over medium heat. Sauté minced garlic until fragrant, about 30 seconds.
  • Blend the tender cauliflower with sautéed garlic, remaining 0.5 cup broth, milk, Greek yogurt, Dijon, onion powder, paprika, salt, and pepper until smooth and creamy.
  • Return the sauce to a pot over medium-low heat. Stir in 1.0 cup shredded cheddar until melted and smooth. Adjust seasoning to taste.
  • Toss cooked macaroni with the sauce and transfer to the prepared baking dish. Sprinkle with remaining 0.5 cup cheddar.
  • In a bowl, combine panko, Parmesan, and remaining 0.5 tablespoon olive oil. Scatter evenly over the pasta.
  • Bake until bubbling at the edges and the topping is golden, 12 to 15 minutes. Garnish with chives and serve warm.

Notes

For extra protein, fold in 1.0 cup cooked shredded chicken or a can of rinsed white beans before baking. Use gluten-free pasta and gluten-free panko if needed.