In honor of National Macaroni Day on July 7th, here's a quick, easy, and healthy version of the classic recipe from Maria Portelos-Rometo Ed.D with the UF Family Nutrition Program 

Cauliflower Mac & Cheese

Serves 7-8

INGREDIENTS

1 pound penne pasta
1 ½ cups skim milk
1 pound shredded cheddar cheese (or a mixture of your favorite melting cheeses)
1/2 head cauliflower, cut into florets
1/4 cup parmesan cheese

DIRECTIONS

  1. Preheat the oven to 350°F.
  2. Bring water to a boil and cook the pasta until al       dente.
  3. Cut cauliflower into florets. Steam the cauliflower until soft, about 10 minutes. Transfer to a blender along with a few tablespoons of the steaming liquid. Puree the cauliflower, adding more steaming liquid to thin the puree if necessary.
  4. In a medium size casserole dish, combine the pasta and hot cauliflower puree. Add the milk and both cheeses. Stir
  5. Place the dish in the oven for about 20 minutes until the top is crispy and the sauce is bubbling.

 

Materials:

-1 blender

-large pot for boiling pasta

-1 sharp knife

-1 cutting board

-1-cup measuring cup

- ¼-cup measuring cup

- baking dish

 

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