YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Mac and Cheese with Crispy Breadcrumb Topping
Enjoy a reimagined comfort classic that features tender cauliflower and whole wheat pasta enveloped in a creamy, tangy cheese sauce. This dish is topped with crispy whole wheat breadcrumbs for an irresistible crunch, combining wholesome ingredients that satisfy both the taste buds and nutritional goals.
INGREDIENTS
150 g Cauliflower
70 g Whole Wheat Elbow Macaroni (dry)
56 g Low-Fat Cheddar Cheese, shredded
0.5 cup Nonfat Greek Yogurt
0.25 cup Low-Fat Milk
2 tbsp Whole Wheat Breadcrumbs
0.5 tsp Ground Black Pepper
0.5 tsp Salt
PREPARATION
Preheat your oven to 375°F.
Steam or boil the cauliflower florets until very tender, about 8-10 minutes. Drain and set aside.
Cook the whole wheat elbow macaroni according to package directions until al dente. Drain and mix with the cooked cauliflower.
In a blender, combine the steamed cauliflower, low-fat milk, nonfat Greek yogurt, and a pinch of salt and pepper. Blend until smooth to create a creamy sauce.
Pour the blended sauce over the macaroni and cauliflower mix in a large bowl. Stir in the low-fat cheddar cheese, reserving a small amount for topping.
Transfer the mixture into an oven-safe dish. Sprinkle the remaining cheddar cheese evenly over the top, then add the whole wheat breadcrumbs, a drizzle of a little extra milk if desired for moisture, and a final sprinkle of salt and pepper.
Bake in the preheated oven for 15-20 minutes until the top is golden and crispy.
Allow to cool slightly before serving.