Better For You Mac ‘n’ Cheese
- Cooking spray
- 1 cup low sodium chicken or vegetable stock
- 2 bay leaves
- ½ head of cauliflower, cored and separated into large pieces
- 8 oz whole wheat elbow or shell pasta
- ¾ cup shredded sharp cheddar cheese
- ¼ cup shredded Parmesan cheese
- 1 tablespoon Dijon mustard
- ½ teaspoon nutmeg
- 1 teaspoon dried parsley
- 1 clove garlic, minced
- 3 tablespoons of whole grain breadcrumbs
- Salt and pepper to taste
Heat oven to 400 degrees. Lightly grease a 9-inch baking dish with cooking spray.
Bring a large pot of water to a boil. In a separate saucepan, over medium low heat warm broth and bay leaves. Once broth begins to bubble around the edges, simmer for 5 minutes. After 5 minutes turn off heat and let stand.
Once water is boiling, add cauliflower. Cook until very tender, 20-25 minutes. Once tender, remove cauliflower from water with a slotted spoon. Do NOT drain boiling water. Place cooked cauliflower in a blender or food processor. Blend until smooth. To boiling water, add pasta. Cook pasta for 5 minutes. You want the pasta partially cooked.
Remove bay leaves from stock. To the blended cauliflower, carefully add stock, cheeses, mustard, nutmeg, parsley, and garlic. Add salt and pepper to taste. Blend thoroughly. If sauce is too thick at ¼ cup of pasta water at a time until thinned to desired consistency.
Drain pasta once partially cooked. Mix pasta and cauliflower cheese sauce. Add mixture to greased pan. Top with breadcrumbs. Bake 15-20 minutes until cheese is bubbling.