Creamy Baked Cauliflower Mac and Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Baked Cauliflower Mac and Cheese

YOUR SOLIN GENERATED RECIPE

Creamy Baked Cauliflower Mac and Cheese

Enjoy a twist on a classic comfort dish featuring tender cauliflower and whole wheat pasta enveloped in a creamy, cheesy sauce with a hint of tang from Greek yogurt. Baked to perfection, this dish delivers a harmonious blend of textures and flavors while keeping it light and nutritious.

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NUTRITION

547kcal
Protein
36.5g
Fat
21.1g
Carbs
54.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

1/2 cup Whole Wheat Elbow Macaroni (dry, 56g)

1/2 cup Sharp Cheddar Cheese, shredded (56g)

1/2 cup Nonfat Greek Yogurt (120g)

1/4 cup Whole Milk (60g)

1/2 teaspoon Dry Mustard Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bring a large pot of salted water to a boil and cook the whole wheat elbow macaroni according to package directions until al dente. Drain and set aside.

  • 3

    Steam the cauliflower florets until tender, about 5-7 minutes. Then, lightly mash them with a fork to create a slightly creamy texture, leaving some pieces intact for texture.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt, whole milk, and dry mustard powder. Season with salt and pepper.

  • 5

    Combine the cooked pasta, mashed cauliflower, and the yogurt mixture in a large mixing bowl. Stir in the shredded cheddar cheese until evenly distributed.

  • 6

    Transfer the mixture into a lightly greased baking dish and smooth the top.

  • 7

    Bake in the preheated oven for 15-20 minutes or until the cheese is melty and the top is slightly golden.

  • 8

    Remove from the oven and let it cool for a few minutes before serving.

Creamy Baked Cauliflower Mac and Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Baked Cauliflower Mac and Cheese

YOUR SOLIN GENERATED RECIPE

Creamy Baked Cauliflower Mac and Cheese

Enjoy a twist on a classic comfort dish featuring tender cauliflower and whole wheat pasta enveloped in a creamy, cheesy sauce with a hint of tang from Greek yogurt. Baked to perfection, this dish delivers a harmonious blend of textures and flavors while keeping it light and nutritious.

NUTRITION

547kcal
Protein
36.5g
Fat
21.1g
Carbs
54.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

1/2 cup Whole Wheat Elbow Macaroni (dry, 56g)

1/2 cup Sharp Cheddar Cheese, shredded (56g)

1/2 cup Nonfat Greek Yogurt (120g)

1/4 cup Whole Milk (60g)

1/2 teaspoon Dry Mustard Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Bring a large pot of salted water to a boil and cook the whole wheat elbow macaroni according to package directions until al dente. Drain and set aside.

  • 3

    Steam the cauliflower florets until tender, about 5-7 minutes. Then, lightly mash them with a fork to create a slightly creamy texture, leaving some pieces intact for texture.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt, whole milk, and dry mustard powder. Season with salt and pepper.

  • 5

    Combine the cooked pasta, mashed cauliflower, and the yogurt mixture in a large mixing bowl. Stir in the shredded cheddar cheese until evenly distributed.

  • 6

    Transfer the mixture into a lightly greased baking dish and smooth the top.

  • 7

    Bake in the preheated oven for 15-20 minutes or until the cheese is melty and the top is slightly golden.

  • 8

    Remove from the oven and let it cool for a few minutes before serving.