Ingredients
4
4 servings
- •1 ½ cups elbow macaroni
- •½ cup cauliflower florets
- •cooking spray
- •1 tablespoon olive oil
- •1 tablespoon all-purpose flour
- •½ cup milk
- •1 ½ cups shredded Cheddar cheese
- •½ (8 ounce) package cream cheese
- •½ teaspoon salt
- •⅛ teaspoon ground black pepper
Instructions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 6 minutes. Place cauliflower in a blender or food processor; blend until smooth.
- Coat a large saucepan with non-stick cooking spray; place over medium heat. Add oil and flour; cook, stirring constantly, until a thick paste forms, 1 to 2 minutes. Add milk; cook and stir until mixture thickens, 3 to 4 minutes.
- Mix cauliflower, Cheddar cheese, cream cheese, salt, and pepper into milk mixture; stir until sauce is smooth. Fold macaroni into sauce.
Nutritional Facts
Per 4 servings
- Calories: 471
- Carbohydrate: 34g
- Fat: 29g
- Fiber: 2g
- Protein: 19g
- Sugar: 3g
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