Creamy Alfredo Mac and Cheese
Uncooked elbow macaroni
8 oz, about 2 cups
Uncooked cauliflower rice
12 oz, about 3½ cups (or defrosted frozen cauliflower rice)
3 medium clove(s)
Fat free evaporated milk
Grated Parmesan cheese
1 tsp, chopped, or other herbs and/or chopped scallions (optional), for serving
- Bring a large saucepan of water to a boil. Cook the pasta until tender, about 9 minutes. Drain the pasta.
- Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium-high. Add the cauliflower and garlic and cook, stirring frequently, until tender, about 4 minutes. Scrape the cauliflower mixture into a blender. Add the milk, salt, and black pepper and blend until smooth. Add the cheese and continue to blend until the sauce is well combined.
- In the same skillet, combine the pasta and sauce and stir to coat. Cook over medium heat until heated through, about 3 minutes. Garnish with the chives and scallions (if using).
- Serving size: a scant 1 cup