Skillet Mac and Cheese

By vealam

by Ellie Krieger

Serving mac and cheese in the skillet it's baked in amps up the homey comfort factor. The secret ingredient in this bread crumb-topped beauty is the finely chopped cauliflower that blends in subtly with the pasta.

Ingredients

• 2 cups 1-inch-wide cauliflower florets
• 1 1/4 cups Light-and-Crisp Whole-Wheat Bread Crumbs
• 3 tablespoons freshly grated Parmesan cheese
• 2 teaspoons olive oil
• 3 cups cold low-fat (1%) milk
• 3 tablespoons all-purpose flour
• 1 1/4 cups shredded extra-sharp cheddar cheese (5 ounces)
• 1/4 cup shredded Gruyère cheese (1 ounce)
• 2 teaspoons mustard powder
• 3/4 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 6 ounces (1 1/2 cups) wholegrain elbow macaroni, cooked for 3 minutes less than the package directions (about 3 cups cooked)
• Nonstick cooking spray

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Preheat the oven to 375°F.

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 mixture thickens slightly, 2 to 3 minutes. Stir in the cheddar, Gruyère, mustard powder, paprika, salt, black pepper, and cayenne pepper. Whisk until the cheeses are melted and the mixture is 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 bread crumb mixture, place on a baking sheet, and bake until the top is browned and the cheese is bubbly, 35 to 40 minutes.

SERVING SIZE 1 1/4 cups

PER SERVING Calories 360; Total Fat 14 g (Sat Fat 8 g; Mono Fat 4.7 g; Poly Fat 0.8 g); Protein 20 g; Carb 40 g; Fiber 5 g; Cholesterol 40 mg; Sodium 540 mg

EXCELLENT SOURCE OF Calcium, Iodine, Magnesium, Manganese, Phosphorus, Protein, Riboflavin, Selenium, Vitamin C

GOOD SOURCE OF Copper, Fiber, Folate, Iron, Niacin, Pantothenic Acid, Potassium, Thiamin, Vitamin A, Vitamin B6, Vitamin B12, Vitamin D, Vitamin K, Zinc

Nutritional analysis provided by

Comfort Food Fix

BEFORE

540 cal., Sat. Fat 20g; Chol. 195mg; Fiber 1g, Sodium 940mg

AFTER

360 cal., Sat. Fat 8g; Chol. 40mg; Fiber 5g, Sodium 540mg

Nutritional analysis provided by

Comfort Food Fix

Reprinted with permission from Comfort Food Fix: Feel-Good Favorites Made Healthy by Ellie Krieger. Copyright © 2011 by Ellie Krieger; photography copyright @copy; 2011 by Quentin Bacon. Published by Houghton Mifflin Harcourt.