Description
A quick, creamy, and healthier version of mac and cheese that cooks in a single pot. By blending cauliflower into the sauce and using whole grain pasta, this dish offers rich comfort food flavor without the heavy cream or excessive mess.
Ingredients
- 2 cups whole grain elbow pasta (uncooked)
- 1.5 to 2 cups low-fat milk (1% or 2%)
- 1 cup sharp cheddar cheese, freshly grated
- 1/2 cup low-moisture part-skim mozzarella cheese, shredded
- 1 cup cauliflower florets, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- 1/4 cup whole wheat breadcrumbs (optional, for topping)
Instructions
- Finely chop the cauliflower florets into small, rice-sized pieces and grate the cheddar and mozzarella cheeses.
- In a large, deep skillet or Dutch oven, combine the dry pasta, chopped cauliflower, garlic powder, smoked paprika, and Dijon mustard.
- Pour in the milk and add a generous pinch of salt. Ensure the liquid just barely covers the pasta; add a splash of water if needed. Stir well to distribute spices.
- Place the skillet over medium-high heat and bring to a simmer. Once bubbling, reduce heat to medium-low.
- Cook undisturbed for about 3 minutes, then stir. Continue cooking for another 8-9 minutes, stirring every 2 minutes, until the pasta is al dente and the mixture is thick and starchy.
- Turn off the heat. Immediately add the grated cheddar and mozzarella cheeses.
- Stir vigorously until the cheese is completely melted and creamy. Use residual heat to help melt the cheese smoothly.
- Taste and season with more salt and pepper if needed. If the sauce is too thick, add a splash of milk; if too thin, let it sit for a minute.
- If using, toss breadcrumbs with a tiny bit of olive oil and sprinkle on top. Serve immediately.
Notes
Do not use pre-shredded cheese as it contains anti-caking agents that prevent smooth melting. Always remove the pan from heat before adding cheese to prevent it from becoming grainy. The cauliflower adds volume and nutrients without altering the flavor significantly. Leftovers can be stored in the fridge for up to 4 days; reheat with a splash of milk or water to restore creaminess.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 450
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 40
- Fiber: 5
- Protein: 15
Keywords: one pot mac and cheese, healthy mac and cheese, quick dinner, comfort food, whole grain pasta, cauliflower mac and cheese, meal prep