Skillet Mac and Cheese

By amybites

360 calories, 14g fat, 20g protein, 40g carb, 5g fiber, cholesterol 40 mg, 540mg sodium

Ingredients

• 2 cups 1-inch-wide cauliflower florets
• 1 1/4 cups bread crumbs
• 3 tablespoons Parmesan cheese
• 2 teaspoons olive oil
• 3 cups cold low-fat milk
• 3 tablespoons flour
• 1 1/4 cups shredded cheddar cheese (5 oz.)
• 1/4 cup shredded gruyere cheese (1 oz.)
• 2 teaspoons mustard powder
• 1/4 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 oz. whole-grain elbow macaroni, cooked for 3 minutes less than the package directions
• Nonstick cooking spray

Preparation

Step 1

Preheat the oven 375ºF.

Place the cauliflower into a steamer basket fitted over the pot, cover, and steam until just tender, about 5 minutes. Finely chop the steamed cauliflower.

In a small bowl, combine the bread crumbs, parmesan, and oil.

In a large saucepan, whisk together the milk and flour until the flour is dissolved. Whisking constantly, bring the mixture to a gentle boil over medium heat. Reduce the heat to medium low and simmer until the moisture thickens slightly, 2 to 3 minutes. Stir in the cheddar, gruere, mustard powder, paprika, salt, pepper, and cayenne. Whisk until the cheeses are melted and smooth, 1 to 2 minutes. Add the chopped cauliflower and macaroni and stir until well coated.

Spray an ovenproof 10-inch high-sided skillet with cooking spray. Pour the mixture into the prepared skillet. Sprinkle with the breadcrumb mixture, place on a baking sheet, and bake until the top is browned and the cheese is bubbly, 35 to 40 minutes.