MUSTARDY MAC AND CHEESE (AND CAULIFLOWER)

Photo by Margie K.
Adapted from atkins.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from atkins.com

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

Directions

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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