YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Mac and Cheese with Crispy Breadcrumb Topping
A comforting twist on a classic favorite, this dish combines tender cauliflower and whole wheat macaroni in a rich, creamy cheese sauce enhanced with Greek yogurt and almond milk. Topped with a crispy layer of whole wheat breadcrumbs, every bite delivers satisfying creaminess with a delightful crunch.
INGREDIENTS
1.5 cups cauliflower (150g)
0.5 cup whole wheat elbow macaroni (dry, 56g)
2 ounces low-fat cheddar cheese (56g)
0.25 cup plain nonfat Greek yogurt (57g)
1 cup unsweetened almond milk (240g)
1 tablespoon whole wheat breadcrumbs (7g)
0.5 teaspoon garlic powder
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Steam the cauliflower until tender, then lightly mash it with a fork or potato masher, leaving some small chunks for texture.
Cook the whole wheat macaroni according to package instructions until al dente. Drain and set aside.
In a medium saucepan, combine the steamed cauliflower, unsweetened almond milk, Greek yogurt, and garlic powder. Heat gently while stirring to create a smooth, creamy base.
Stir in the cooked macaroni and 2 ounces of low-fat cheddar cheese until the cheese begins to melt and the sauce thickens. Season with salt and black pepper to taste.
Transfer the cheesy pasta mixture to an oven-safe dish. Sprinkle the whole wheat breadcrumbs evenly on top for a crispy texture.
Bake in the preheated oven for 10-12 minutes or until the topping is lightly golden brown and the dish is heated through.
Remove from the oven and serve immediately, enjoying the creamy texture and crunchy topping.