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4-CHEESE MAC & CHEESE

6
PersonalPoints™ per serving
Total Time
1 hr 15 min
Prep
20 min
Cook
45 min
Serves
8
Difficulty
Easy
This cheesy, creamy version of the traditional, bread-crumb-topped macaroni and
cheese casserole is unexpectedly light and can be enjoyed guilt free thanks to
its clever use of carrots and cauliflower to lighten up the cheese sauce.
Pureeing the cauliflower and carrots along with a mustard and cheese riddled
broth makes for a velvety smooth sauce for the macaroni. The casserole bakes up
beautifully and tastes every bit as delicious and cheesy as this well-loved and
often craved American classic. Serve the bubbling pasta alongside a salad of
baby spinach, sliced mushrooms and cherry tomatoes with a bright, cider
vinegar-based vinaigrette and you've got a hearty full meal with leftovers to
spare.
Read more


INGREDIENTS

Cooking spray

1 spray(s)

Salted butter

1 tsp

Panko breadcrumbs

⅓ cup(s)

Grated Pecorino Romano cheese

2 Tbsp

Uncooked cauliflower

1 head(s), medium, (2 lbs)

Uncooked carrot(s)

4 medium, thinly sliced

Uncooked macaroni

½ pound(s)

Fat free reduced sodium vegetable broth

1 cup(s)

Neufchâtel cheese

¼ cup(s), (light cream cheese)

50% reduced fat sharp cheddar cheese

½ cup(s), shredded, shredded

Gruyère cheese

2 oz, (1/4 cup), shredded

Dijon mustard

1½ tsp

Table salt

1 tsp

Hot pepper sauce

¼ tsp


INSTRUCTIONS

 1. Preheat oven to 400°F. Spray shallow 2½-quart baking dish with nonstick
    spray. (Or use 8 small gratin dishes and decrease baking time to about 15
    minutes.)
 2. Melt butter in small skillet over medium heat. Add panko and cook, stirring
    often, until toasted, about 4 minutes. Transfer to small bowl to cool. Stir
    in pecorino.
 3. Bring large saucepan of salted water to boil over medium-high heat.
 4. Cut 3 cups small florets from cauliflower and set aside. Cut remaining
    cauliflower (including stem) into 2-inch pieces.
 5. Add 2-inch cauliflower pieces and carrots to saucepan and cook until very
    tender, 10–12 minutes. With slotted spoon, transfer cauliflower and carrots
    to blender.
 6. Add macaroni to saucepan and cook half the time package directs, adding
    reserved cauliflower florets during last 1 minute of cooking time. Drain
    macaroni mixture and return to saucepan.
 7. Meanwhile, add broth, cream cheese, ¼ cup Cheddar, Gruyère, mustard, salt,
    and pepper sauce to blender with vegetables and puree. Add puree to macaroni
    mixture and stir to coat.
 8. Spoon into prepared baking dish. Sprinkle with remaining ¼ cup Cheddar, then
    with panko mixture. Bake until top is golden brown, 25–30 minutes.
 9. Per serving (1 cup)




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A HAPPIER, HEALTHIER YOU STARTS HERE



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