Quincy's Recipe Corner
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Creamy Mac and Cheese with Cauliflower

Creamy yogurt, vitamin-rich cauliflower and crispy panko work together to create an addictive, delicious and healthy mac and cheese the kids will love.

6 oz whole wheat penne
1 head cauliflower-cut into florets
½ c panko crumbs
1 tbs olive oil
¼ c parmesan cheese
2 c skim milk
1 tbs flour
2.5 oz sharp cheddar cheese
1 clove garlic – grated
1 tbs Dijon
Pinch nutmeg
½ tsp sea salt
½ tsp black pepper
¼ c plain yogurt

1. Pre-heat oven to 450 degrees
2. Bring a pot of salty water to boil and cook noodles one minute less than the suggested cooking time. (If it says 10 minutes, cook them 9 minutes, etc.)
3. Meanwhile, steam the cauliflower florets until tender, about 10 minutes. Remove from pan and mash with potato masher; set aside.
4. In a small bowl, mix together panko, olive oil and half of the parmesan (2 tbsp); set aside.
5. Strain cooked pasta and use the same pan to make the cheese sauce.
6 Over medium heat, whisk together milk and flour until mixture starts to thicken –about 5 minutes.
7. Once mixture starts to thicken, add grated cheddar, remaining 2 tsp parmesan, garlic, Dijon, pinch nutmeg, sea salt and pepper. Add mashed cauliflower then check for seasoning and adjust accordingly.
8. Remove from heat and slowly stir in the plain yogurt.
9. Add noodles and mix well before placing in a casserole baking dish.
10. Sprinkle panko mixture on top and bake for 20-25 minutes or until topping is browned.

Contributed by: Quincy L. Cheek, LSU AgCenter – Area Nutrition Agent

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Last Updated: 9/23/2015 8:02:45 AM

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