John saw this recipe in Runner’s World and wanted us to try it out. It’s good! It doesn’t taste exactly like mac and cheese, but given that neither of us are huge fans of the classic dish, we liked it just fine. Don’t skimp on the salt.
8 oz whole wheat macaroni (we used a short brown rice pasta and it worked fine)
1/2 cup sharp cheddar, grated (or alternate cheese)
1/4 cup grated parmesan
1/2 cup bread crumbs
1 head cauliflower, cored and cut into small piees
2 cups veggie broth (recipe says 2.5 but reviews of it urged less liquid, so I did)
2 bay leaves
1 tbsp dijon mustard
2 tbsp olive oil
salt and pepper, to taste
Preheat oven to 350.
Bring a pot of salted water to boil. Add cauliflower and cook 25 minutes. Remove from boiling water with a skimmer and add pasta; cook 5-7 minutes. Drain. While pasta is cooking, heat veggie broth on low heat with bay leaves.
Process cauliflower in food processor until smooth. Remove and put into a bowl. Add broth (remove bay leaves), cheddar cheese, dijon, oil, salt and pepper and nutmeg to bowl. Process again, in batches if needed, to make sauce.
Put pasta in baking dish. Pour over sauce and toss to coat. Cover with layer of bread crumbs and parmesan. Bake 25 minutes and serve.
WW Points: 7 points per serving, 6 servings (Bittman says this serves 4 but for the portions we’ve gotten used to, this was a better way to save calories. If serving 4, 11 points per serving)