Healthy Cauliflower Macaroni and Cheese

By Lauren_Jorgensen

Nutrition Info:
Serving Size: 1 1/2 Cups
267 calories
14 g fat (45% of calories)
8 g saturated fat
24 g carbs
14 g protein
3 g fiber
395 mg calcium
1 mg iron
159 mg sodium

Ingredients

• 1 Small Head Cauliflower, cut into 1 inch florets
• 1/2 Cup Whole Wheat Macaroni
• 2 Whole Cloves
• 1/2 Small Onion
• 2 Cups Nonfat Milk
• 1 Bay Leaf
• 2 Tbsp Unsalted Butter
• 2 Tbsp All-Purpose Flour
• 3/4 Cup Grated Gruyere Cheese, divided
• 2 Tsp Chives, chopped
• 1 Tsp Red Pepper Sauce
• 1 Tsp Grated Nutmeg
• Salt
• Freshly Ground Black Pepper
• Worcestershire Sauce

Details

Servings 4

Preparation

Step 1

Preheat oven to 425.

Bring a large pot of water to a boil and cook cauliflower for 2 minutes. Remove, plunge in ice water and drain.

Keep water boiling and cook macaroni until al dente; drain and set aside. While pasta cooks, press cloves into onion and let sit for 10 minutes.

In a medium size pot over medium heat, bring milk and bay leaf to a simmer with clove-studded onion. In a medium heavy saucepan, melt butter over low heat. Mix in flour and cook for 2 minutes. Remove bay leaf and onion, then whisk milk into flour mixture; cook for 10 minutes more or until mixture comes to a simmer.

Add half the Gruyere; pass mixture through a fine sieve. Add chives, red pepper sauce and nutmeg. Add salt, pepper and Worcestershire to taste.

Spread macaroni and cauliflower evenly in a 12 by 10 inch ovenproof dish, pour sauce over both, and sprinkle with remaining Gruyere. Bake for 20 minutes.