Skillet Mac and Cheese
A healthier twist on classic mac and cheese featuring cauliflower and whole grain pasta, topped with crispy whole-wheat breadcrumbs. This comforting dish combines sharp cheddar and Gruyère cheeses with a hint of mustard and spices for rich, complex flavor.
Ingredients
- •2 cups 1-inch-wide cauliflower florets
- •1¼ cups Light-and-Crisp Whole-Wheat Bread Crumbs
- •3 tablespoons freshly grated Parmesan cheese
- •2 teaspoons olive oil
- •3 cups cold low-fat (1%) milk
- •3 tablespoons all-purpose flour
- •1¼ cups shredded extra-sharp cheddar cheese
- •¼ cup shredded Gruyère cheese
- •2 teaspoons mustard powder
- •¾ teaspoon paprika
- •½ teaspoon salt
- •½ teaspoon freshly ground black pepper
- •¼ teaspoon cayenne pepper
- •6 ounces wholegrain elbow macaroni
- •1 spray Nonstick cooking spray
Cooking Instructions
- 1.
Preheat the oven to 375°F.
5 min
- 2.
Place the cauliflower into a steamer basket fitted over the pot, cover, and steam until just tender, about 5 minutes. Finely chop the steamed cauliflower.
10 min
- 3.
In a small bowl, combine the bread crumbs, Parmesan, and oil.
2 min
- 4.
In a large saucepan, whisk together the milk and flour until the flour is dissolved. Whisking constantly, bring the mixture to a gentle boil over medium heat. Reduce the heat to medium low and simmer until the mixture thickens slightly, 2 to 3 minutes. Stir in the cheddar, Gruyère, mustard powder, paprika, salt, black pepper, and cayenne pepper. Whisk until the cheeses are melted and the mixture is smooth, 1 to 2 minutes. Add the chopped cauliflower and macaroni and stir until well coated.
15 min
- 5.
Spray an ovenproof 10-inch high-sided skillet with cooking spray. Pour the mixture into the prepared skillet. Sprinkle with the bread crumb mixture, place on a baking sheet, and bake until the top is browned and the cheese is bubbly, 35 to 40 minutes.
40 min