Creamy alfredo mac and cheese
Uncooked elbow macaroni
8 oz, about 2 cups
Uncooked cauliflower rice
12 oz, about 3 1/2 cups (or defrosted frozen cauliflower rice)
3 medium clove(s)
Fat free evaporated milk
Grated Parmesan cheese
- Bring a large saucepan of water to a boil. Add pasta and cook until tender, about 9 minutes. Drain.
- 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.
- 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.
- Serving size: a scant 1 cup