CAULIFLOWER MACARONI AND CHEESE
baggins706
Posts: 310
Serves 4
Prep time 20 minutes
Total time 1 hour
1 Small head cauliflower, cut into 1 inch florets
½ Cup whole-wheat macaroni
2 whole cloves
½ Shallot
2 Cups non fat milk
1 bay leaf
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
¾ Cup of Gruyere, divided
1 teaspoons of red pepper sauce
1 teaspoon grated nutmeg
Salt and freshly black pepper
Worcestershire sauce
Directions
Preheat oven to 425F. Fill a large pot with water and bring to a boil. Remove and plunge in ice water; drain. Keep water boiling and cook macaroni until pasta cooks, press cloves into onion and let sit for 10 minutes.
In a medium-sized pot over medium heat, bring milk and bay leaf to a simmer with clove-studded onion. In a medium heavy sauce pan, melt butter over low heat. Mix in flour and cook for 2 minutes.
Remove bay leaf and onion, then whisk milk into flour or until mixture comes to a simmer.
Add half the Gruyere; pass mixture through a fine sieve.
Add salt, pepper, and Worcestershire to taste.
Spread macaroni and cauliflower evenly in a 12-by-10-inch ovenproof dish, pour sauce over both, and sprinkle with remaining Gruyere.
Bake for 20 minutes
Nutrition Score
1 ½ cups 267 calories, 14 g fat (45% of calories);
8 g saturated fat, 24 g carbs, 14 g protein,
3 g fiber, 395 mg calcium, 1 mg iron, 159 mg sodium
Prep time 20 minutes
Total time 1 hour
1 Small head cauliflower, cut into 1 inch florets
½ Cup whole-wheat macaroni
2 whole cloves
½ Shallot
2 Cups non fat milk
1 bay leaf
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
¾ Cup of Gruyere, divided
1 teaspoons of red pepper sauce
1 teaspoon grated nutmeg
Salt and freshly black pepper
Worcestershire sauce
Directions
Preheat oven to 425F. Fill a large pot with water and bring to a boil. Remove and plunge in ice water; drain. Keep water boiling and cook macaroni until pasta cooks, press cloves into onion and let sit for 10 minutes.
In a medium-sized pot over medium heat, bring milk and bay leaf to a simmer with clove-studded onion. In a medium heavy sauce pan, melt butter over low heat. Mix in flour and cook for 2 minutes.
Remove bay leaf and onion, then whisk milk into flour or until mixture comes to a simmer.
Add half the Gruyere; pass mixture through a fine sieve.
Add salt, pepper, and Worcestershire to taste.
Spread macaroni and cauliflower evenly in a 12-by-10-inch ovenproof dish, pour sauce over both, and sprinkle with remaining Gruyere.
Bake for 20 minutes
Nutrition Score
1 ½ cups 267 calories, 14 g fat (45% of calories);
8 g saturated fat, 24 g carbs, 14 g protein,
3 g fiber, 395 mg calcium, 1 mg iron, 159 mg sodium
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Replies
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Oh, that looks delicious. I'll save up the recipe, thanks a lot!!! Am going to bed now, it's late in Belgium :yawn:0
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Sounds absolutely yummy! Did you calculate the nutritional information or did you glean this recipe from another source that provided the nutritional breakdown?0
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BUMP!!!0
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I got it from a magazine about one year ago I've made this time and time again. IT'S THE CHEESE, the cheese really makes it.:blushing:Sounds absolutely yummy! Did you calculate the nutritional information or did you glean this recipe from another source that provided the nutritional breakdown?0
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Bump!!!0
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bump! I will have to try this!0
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My hubbie would love this! Thanks0
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Bump!0
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bump0
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thanks been looking for a good mac and cheese recipe, will try it0
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bump0
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Oooh, yum. Thank you!0
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mmmmm0
This discussion has been closed.
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