Alfredo mac & cheese
Like magic, puréed cauliflower adds rich body to this sauce without a speck of cream or butter. A perfect dish on its own, or as a side with grilled chicken or pork.
White pasta, dry
240 g, macaroni
3 clove(s), grated
Light Evaporated Milk
Vegetarian parmesan style hard cheese
50 g, grated
Calorie controlled cooking spray
- Bring a large saucepan of water to a boil. Cook the pasta for 9 minutes, until tender. Drain and set aside.
- Meanwhile, mist a large nonstick frying pan with cooking spray. Heat over a medium-high heat. Cook the cauliflower and garlic for 4 minutes, stirring frequently, until tender.
- Scrape the cauliflower mixture into a blender. Add the milk and season. Blend until smooth. Add the cheese and continue to blend until well combined.
- Return the frying pan to a medium heat, and add in the cooked pasta and sauce, stirring well to coat. Cook for 3 minutes until heated through, then serve.
For a version of this mac & cheese with a bolder flavour, try using grated Pecorino Romano in place of vegetarian Italian-style hard cheese. Pecorino is made with sheep’s milk instead of cow’s milk, making its flavour a bit sharper.