Healthy Creamy Mac and Cheese recipe

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Ingredients

1 head cauliflower, chopped
1 (8 ounce) package elbow macaroni
1 cup plain Greek yogurt
1 cup low-sodium chicken broth
2 tablespoons olive oil
4 ounces reduced-fat Cheddar cheese, cubed
3 tablespoons nutritional yeast flakes
1 teaspoon mustard powder
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
⅛ teaspoon ground nutmeg
¼ cup grated Parmesan cheese
½ cup panko bread crumbs

Nutrition Info

335.4 calories
carbohydrate: 42.8 g
cholesterol: 15.1 mg
fat: 11.5 g
fiber: 4.7 g
protein: 18.3 g
saturatedFat: 4 g
servingSize: -
sodium: 283.5 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 25 minutes.

  3. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer to a 9x13-inch casserole dish.

  4. Blend cauliflower, yogurt, chicken broth, and olive oil in a blender until smooth, pour cauliflower mixture into a saucepan over medium heat. Stir Cheddar cheese, nutritional yeast, mustard powder, garlic powder, cayenne pepper, and nutmeg into cauliflower mixture, cook and stir until cheese sauce is smooth, about 5 minutes. Pour cheese sauce over macaroni, toss to coat.

  5. Bake in the preheated oven for 15 minutes. Mix Parmesan cheese and panko crumbs together in a bowl, sprinkle over macaroni. Bake until Parmesan cheese is melted, 3 to 5 minutes.

Recipe Yield

6 servings

Recipe Note

Cauliflower and nutritional yeast add protein and vitamins while blending the cauliflower, Greek yogurt, low-fat sharp Cheddar, and chicken stock create a creamy texture. The sharp Cheddar plus spices maintain a nice cheesy taste. It's better than you might think.

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