Wednesday, May 5, 2010
This just in!!
The Svelte Gourmet Macaroni & Cheese
7 oz elbow or shell pasta (NOT whole wheat)
4 cups cauliflower florets, roughly chopped
1 1/2 cups lowfat (2%) shredded cheddar or cheese blend (I used lowfat 4-cheese Mexican blend and it was fabulous!)
1/4 cup shredded Parmesan
2/3 cup 2% milk (skim would make the fat and calories even lower!)
1/2 tsp salt
1 tsp butter, melted
2 tbsp panko bread crumbs
Preheat oven to 350 degrees. Boil pasta in salted water until al dente. Drain well. Steam cauliflower florets until very soft, drain. Let pasta and cauliflower cool a bit while you prepare the other ingredients. Shred the cheese if it's not pre-shredded. Beat the milk, egg and salt together in a small bowl. Mix the melted butter with the panko in another bowl.
Mash the cauliflower with a potato masher, a whisk, or whatever you have handy. Mix it with the pasta until well combined, being careful not to break up the noodles. Take a pinch of each of the cheeses and toss them with the panko/butter. Set aside. Combine the rest of the cheese with the pasta and cauliflower. Spray the bottom and sides of your casserole dish lightly with spray butter, then spread the mixture evenly in your casserole dish. Pour the milk/egg/salt mixture over the top. With your mixing spoon, carefully stir and fold until the milk mixture is combined with the pasta/cauliflower. Sprinkle with the panko/butter/cheese mixture and bake, uncovered, for 30-40 minutes or until the top just starts to brown. Voila!
For more "magic" recipes, try The Svelte Gourmet: A Month of Main Coursescookbook, available at www.thesveltegourmet.com/products.html.