YOUR SOLIN GENERATED RECIPE
Protein-Packed Cauliflower Mac with Sharp Cheddar
Enjoy a delightful twist on the classic mac and cheese by swapping out regular pasta for nutrient-dense cauliflower and whole wheat elbow macaroni. This creamy, comforting dish is enriched with sharp cheddar, Greek yogurt, and a splash of low-fat milk, offering a wholesome blend of flavors and a protein boost to keep you energized.
INGREDIENTS
1 cup Cauliflower Florets (107g)
1/2 cup Whole Wheat Elbow Macaroni (cooked, 70g)
1/2 cup Sharp Cheddar Cheese, shredded (56g)
1/3 cup Nonfat Greek Yogurt (81g)
1/4 cup Low-Fat Milk (60g)
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
PREPARATION
Preheat your oven to 375°F if you prefer a baked finish, or prepare a stovetop setup for a stovetop version.
Steam the cauliflower florets until tender, about 5-7 minutes. If desired, you can lightly mash them for a creamier texture.
Cook the whole wheat elbow macaroni according to the package instructions until al dente, then drain.
In a medium saucepan over low heat, combine the steamed cauliflower, whole wheat macaroni, low-fat milk, and nonfat Greek yogurt. Stir until the mixture is well blended and heated through.
Add the shredded sharp cheddar cheese and stir until it gradually melts into a smooth, creamy sauce. Season the mixture with salt and black pepper.
For a baked version, transfer the mixture to a small baking dish, sprinkle a little extra cheddar on top, and bake for 10 minutes until bubbly and lightly browned. For a quick stovetop finish, simply serve once the cheese is incorporated.
Plate warm and enjoy your protein-packed, creamy cauliflower mac!