Creamy Alfredo Mac and Cheese
6
Points®
Total time: 27 min • Prep: 15 min • Cook: 12 min • Serves: 6 • Difficulty: Easy
Two ingredients are key to the luscious texture and indulgent flavor of this healthier take on alfredo sauce: cauliflower and evaporated skim milk. We use riced cauliflower because it cooks quickly and blends to the perfect creaminess, while the milk adds richness similar to cream—without any fat. Although we call for traditional elbow macaroni, you can use a legume-based or corn-based pasta to make this gluten-free. For a little smokiness, see the NOTES below about adding in some Canadian bacon. To bulk out the portions even more, stir in some steamed, boiled, or roasted small cauliflower florets in with the cheese sauce.
Ingredients
Uncooked elbow macaroni
8 oz, about 2 cups
Uncooked cauliflower rice
12 oz, about 3 1/2 cups
Cooking spray
5 spray(s)
Uncooked cauliflower
½ cup(s)
Garlic
3 clove(s), large
Fat free evaporated milk
1 cup(s)
Kosher salt
¾ tsp(s)
Black pepper
¼ tsp(s)
Grated Parmesan cheese
½ cup(s)
Instructions
1
Bring a large saucepan of water to a boil. Add pasta and cook until tender, about 9 minutes. Drain.
2
Meanwhile, off heat, coat a large nonstick skillet with cooking spray. Heat over medium-high heat. Add cauliflower and garlic to skillet. Sauté until tender, about 4 minutes. Scrape cauliflower mixture into a blender. Add evaporated milk, salt, and pepper. Blend until smooth. Add cheese and blend until well combined.
3
Combine pasta and sauce in skillet, stirring well to coat. Cook over medium heat until heated through, about 3 minutes. Garnish with optional fresh herbs, chopped scallions, or chives.
4
Serving size: a scant 1 cup
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