Who can ever get enough Macaroni & Cheese? This is the quintessential family-friendly meal. Our lives are busy now and it's sometimes difficult to have a quick meal or snack that satisfies and keeps you going! Instead of macaroni alone, add lots of cauliflower that is loaded with lots of vitamins and minerals.
Indgrediants
1 head cauliflower, trimmed and broken to bite-sized florets
1-1/4 cups elbow macaroni
Canola oil in a pump sprayer
2 cups low-fat (1%) milk
1 Tbsp. cornstarch
1 tsp. dry mustard powder
1 cup shredded mild Cheddar cheese
1 cup Alpine Lace® Deli Swiss Cheese cut into cubes
1/4 tsp. freshly ground black pepper
1/4 cup panko bread crumbs
Paprika for garnish
Bring a large pot of water to a boil over high heat. Add the cauliflower and cook just until crisp-tender, about 5 minutes. Using a skimmer, transfer the cauliflower to a colander; leave water boiling. Drain well.
Add the macaroni to the boiling water and cook according to the package directions until it is almost tender, about 7 minutes. Drain well.
Preheat oven to 350 degrees F. Spray individual ramekins or a 9 x 13 baking dish with oil.
Pour the milk into a medium saucepan. Sprinkle in the cornstarch and mustard and whisk to dissolve the cornstarch. Bring to a boil over medium heat, whisking often to avoid scorching; the sauce will thicken when it comes to a boil. Remove from heat, add the cheeses and pepper, and whisk until smooth.
Add the cauliflower and macaroni and mix well. Spread in the baking dish or divide evenly into ramekins. Sprinkle with panko and paprika.
Bake until the sauce is bubbling, about 20 minutes. Serve hot.
ENJOY
