YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Mac and Cheese with Crispy Breadcrumb Topping
Enjoy a comforting twist on the traditional mac and cheese with light, creamy cauliflower blended into a velvety sauce, mixed with perfectly cooked whole wheat pasta and topped with delightfully crispy whole wheat breadcrumbs. This dish offers a satisfying, balanced meal that delivers creamy richness without the extra heaviness.
INGREDIENTS
2 oz dry whole wheat elbow pasta
1 cup chopped cauliflower
0.5 cup shredded low-fat cheddar cheese
0.25 cup nonfat Greek yogurt
0.25 cup whole wheat breadcrumbs
1 tsp olive oil
Pinch of black pepper
Pinch of salt
PREPARATION
Preheat your oven to 375°F.
Cook the whole wheat pasta according to package directions until al dente, then drain and set aside.
Steam or boil the chopped cauliflower until very tender, about 8-10 minutes.
In a blender or food processor, combine the steamed cauliflower, nonfat Greek yogurt, a pinch of salt, and black pepper. Blend until smooth to create a creamy sauce.
In a large mixing bowl, combine the cooked pasta and creamy cauliflower sauce. Stir in the shredded low-fat cheddar cheese until well incorporated.
Transfer the pasta mixture into an oven-safe dish.
Drizzle olive oil evenly over the top and sprinkle the whole wheat breadcrumbs to form a crispy topping.
Bake in the preheated oven for 10-12 minutes, or until the topping is golden and the dish is heated through.
Remove from the oven and let it cool for a few minutes before serving.