Creamy Alfredo Mac & Cheese
7
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Like magic, puréed cauliflower adds rich body to this sauce without a speck of cream or butter. Satisfying on its own or with roasted chicken or pork tenderloin. For a version of this mac and cheese with a bolder flavor, try using grated Pecorino Romano in place of Parmesan. Pecorino is made with sheep’s milk instead of cow’s milk, making its flavor a bit saltier and sharper.
Ingredients
Cooking spray
5 spray(s)
Uncooked elbow macaroni
8 oz
Uncooked cauliflower rice
12 oz
Garlic
3 medium clove(s)
Fat free evaporated milk
1 cup(s)
Kosher salt
0.75 tsp
Black pepper
0.25 tsp
Grated Parmesan cheese
0.5 cup(s)
Chives
1 tsp
Instructions
1
Bring a large saucepan of water to a boil. Cook the pasta until tender, about 9 minutes. Drain the pasta.
2
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.
3
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).
4
Serving size: a scant 1 cup
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