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margiekyle

MUSTARDY MAC AND CHEESE (AND CAULIFLOWER)

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Rate this recipe 4.3/5 (11 Votes)

Ingredients

  • 4 ounces low carb penne pasta (I like Dreamfields Pasta Healthy Carb Living Elbow Macaroni)
  • 1 medium head cauliflower cut into florets
  • 1/2 cup plain unsweetened soy milk
  • 1/4 cup heavy cream
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 12 ounces sharp cheddar cheese, shredded (3 cups)
  • 2 teaspoons Dijon mustard
  • 2 tablespoons (1/4 stick) butter at room temperature

Details

Adapted from atkins.com

Preparation

Step 1

Prepare penne according to package directions. Drain and set aside. Meanwhile steam cauliflower in a steamer basket over boiling water for 5 minutes. Drain and set aside.

Whisk soy milk, cream, eggs, salt and cayenne in a large heavy-bottomed saucepan, stir in cheese and mustard. Set over medium heat.

Add pasta, cauliflower and butter. Cook, stirring constantly until sauce becomes smooth and thick, about 5 minutes. Meantime, heat broiler and place a rack in middle of the oven.

Transfer the pasta mixture from the saucepan to a 8 inch square or 9 inch round ovenproof dish. Broil for 2 to 3 minutes, just until a crust develops. Serve immediately.

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