Super creamy mac and cheese

6
Total Time
1 hr 30 min
Prep
45 min
Cook
45 min
Serves
8
Difficulty
Easy
When you think of mac and cheese, does your mind go to puréed vegetables? If not, this recipe might make you think again. Here, we've used puréed cauliflower and carrots to add a wonderful creaminess to the sauce, which in turn creates a lightened up version of this beloved American classic. It still has the best parts of the traditional recipe, too: bread crumps, loads of cheese, and, of course, macaroni. However, in our Super Creamy Mac and Cheese, we've used WW Cheese as the base, and you'll also get part of your daily vegetable intake! It's the best of both worlds.

Ingredients

salted butter

1 tsp

WW Reduced fat shredded Mexican style blend cheese

½ cup(s)

panko breadcrumbs

cup(s)

grated Pecorino Romano cheese

2 Tbsp

uncooked cauliflower

1 head(s), large, (2 lbs)

uncooked carrot(s)

4 medium, thinly sliced

fat free reduced sodium vegetable broth

1 cup(s)

WW Whipped cream cheese spread

¼ cup(s)

Dijon Mustard

1½ tsp

Gruyère cheese

1½ oz, shredded (1/4 cup)

table salt

1 tsp

hot pepper sauce

¼ tsp

uncooked macaroni

8 oz

cooking spray

2 spray(s)

Instructions

  1. Preheat oven to 400°F. Bring a large saucepot of salted water to a boil.
  2. Melt butter in a medium skillet over medium heat; add panko and cook, stirring occasionally, until toasted, 4 minutes. Transfer to small bowl and let cool; stir in Pecorino and set aside.
  3. Cut 3 cups small florets from cauliflower; set aside. Cut remaining cauliflower (including stem) into 2-inch pieces. Add cauliflower pieces and carrots to boiling water; cook until very tender, 10–12 minutes.
  4. Meanwhile, combine broth, cream cheese, mustard, 1/4 c Cheddar, Gruyère, salt and pepper sauce in a large blender. With a large slotted spoon, transfer cooked vegetables to blender; puree into a creamy sauce.
  5. Add pasta to same pot of boiling water; cook half the time of package directions, adding reserved cauliflower florets during last minute of cooking. Drain pasta and cauliflower; return to pot and stir in pureed sauce.
  6. Coat a 2 1/2-quart shallow baking dish with cooking spray; spoon pasta mixture into prepared pan in an even layer. Sprinkle dish with remaining 1/4 c Cheddar and reserved crumb mixture; bake until golden on top, 25–30 minutes.
  7. Serving size: 1 c

Notes

Add extra cooked cauliflower florets to the pasta mixture if you desire.

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