Description
A lighter version of baked macaroni and cheese using whole wheat pasta and a vegetable-based sauce.
Ingredients
Scale
- 1 cup whole wheat elbow macaroni
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup pureed cauliflower
- 1 cup low-fat milk
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup shredded Gruyere cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup whole wheat breadcrumbs
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
- Cook the macaroni according to package directions until al dente. Drain well and set aside.
- Heat the olive oil in a saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
- Stir in the pureed cauliflower and milk. Heat gently until warm, stirring constantly. Do not boil.
- Remove the saucepan from the heat. Stir in the cheddar cheese and Gruyere cheese until melted and smooth. Season with salt and pepper.
- Add the cooked macaroni to the cheese sauce and mix until fully coated. Pour the mixture into the prepared baking dish.
- Sprinkle the breadcrumbs evenly over the top.
- Bake for 20 minutes, or until the topping is golden brown and the sauce is bubbly.
Notes
- For a creamier sauce, use a small amount of low-sodium chicken broth instead of some of the milk.
- You can substitute butternut squash puree for cauliflower if desired.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 380
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 5
- Protein: 20
- Cholesterol: 25
Keywords: healthy mac and cheese, baked macaroni, whole wheat pasta, cauliflower sauce, low fat cheese