MACARONI AND CHEESE RECIPE

By Request......

1/4 c. Brummel & Brown Yogurt Spread
1/4 c. Flour
2 c. Skim Milk
2 c. REDUCED FAT Shredded cheddar cheese
2 slices REDUCED FAT American cheese
4 oz. pasta (no need for whole wheat, besides it's gross) - I prefer Corkscrews or BowTies
4-6 oz cauliflower cooked until tender
dash of nutmeg
dash of paprika
dash of salt
dash of black pepper
OPTIONAL: 1/4 c. Parmesan Cheese
OPTIONAL: 1/4 c. Whole Wheat Seasoned Breadcrumbs

1. Cook the cauliflower until tender. Cook the pasta until al dente. (You want the textures to be somewhat similar and the bite sizes to be about the same.) Drain and set aside.
2. Make a blonde roux with the yogurt spread and flour.
3. Add the milk and spices SLOWLY until a creamy sauce appears - use a whisk to prevent the milk from sticking to the bottom of the pot.
4. Once the cream sauce has magically appeared, slowly add the CHEDDAR and AMERICAN cheeses until melted.
5. Mix Cheese sauce and pasta/cauliflower combo together and put into a oven-safe tray.
6. Set oven to 350 degrees. (I preheat the oven at this point to let the cheese and pasta marry.)
7. OPTIONAL: Sprinkle the parmesan cheese and breadcrumbs over the top of the pasta.
8. Bake for 20-25 minutes until top is golden.
9. THIS IS THE HARD PART: Wait for 10 minutes so it cools!
10. EAT!. I get 8 servings from this recipe.