Half the carbs and fat of a restaurant style macaroni and cheese!
1 Pound Elbow Macaroni
1/2 Head Cauliflower, Trimmed into Florette
2 Cups Shredded Swiss Cheese
2 Cups Shredded Sharp Cheddar
About 1/4 Cup Grated Dry Parmesan
1 12 oz Can Evaporated Fat Free Milk
Salt and Pepper to taste
Bring a pot of water to a boil. Salt the water and boil the cauliflower for about 10 minutes. Remove cauliflower from the water. Add macaroni to the leftover water and cook for about 10 minutes. Puree cauliflower with the milk in a blender or food processor until smooth. Drain macaroni, but put it macaroni back in the pot before it is completely drained (water should still be dripping) Add cauliflower mixture to macaroni and stir. Add salt and pepper to taste. transfer to a 9×9 inch pan that has been sprayed. Top with cheeses and bake at 400 degrees for 8-10 minutes. Serve!
Total Nutritional Facts per serving (Serves 6)
Total Fat 14g