Secret Ingredient Makes This 3-Cheese Macaroni Low-Fat
This week, we’re spotlighting recipes from The Best and Lightest: 150 Healthy Recipes for Breakfast, Lunch, and Dinner by the editors of Food Network Magazine (Clarkson Potter). Try making the recipe at home and let us know what you think!
Photograph by Kate Mathis
By the editors of Food Network Magazine
Three-Cheese Macaroni
Serves 6
Active time: 30 minutes
Total time: 50 minutes
You’d never know it, but this low-fat mac and cheese gets its creamy texture from puréed cauliflower!
1 large egg
1 (12-ounce) can evaporated whole milk
Pinch of cayenne pepper
Pinch of freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 1/3 cups grated muenster cheese (about 4 ounces), plus 4 deli-thin slices (about 1 ounce)
½ cup grated sharp cheddar cheese (about 2 ounces)
¼ cup grated parmesan cheese (about ½ ounce)
½ head cauliflower, cut into small florets (about 4 cups)
4 cups medium pasta shells (about 9 ounces)
Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.
Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving ¼ cup cooking water. Preheat the broiler.
Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved cooking water until creamy.
Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with the muenster slices. Broil until golden brown, about 5 minutes.
Per serving: Calories 403; Fat 17 g (Saturated 10 g); Cholesterol 85 mg; Sodium 517 mg; Carbohydrate 41 g; Fiber 2 g; Protein 20 g
Reprinted with permission from The Best and Lightest: 150 Healthy Recipes for Breakfast, Lunch, and Dinner by the editors of Food Network Magazine (Clarkson Potter).
More healthy recipes to make at home:
Mango, Ginger, and Microgreen Juice
Cauliflower Black Bean Bowl with Kale and Guacamole
