The latest healthy recipe comes from Consumer Reports Food & Fitness Magazine.
It's a healthy twist on what is many people's favorite comfort food, macaroni and cheese. Except this is mac-and cheese with cauliflower. Nothing wrong with getting some veggies with your mac-n-cheese. The recipe also uses multigrain pasta, which is better for you than the white variety.
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Meanwhile, check out the latest recipe.
1 14.5 ounce box Ronzoni Smart Taste elbow macaroni
1/2 head cauliflower, trimmed and cut into small florets
2 slices whole wheat bread
1 tablespoon olive oil
4 tablespoons grated parmesan cheese
8 ounces sharp cheddar grated
4 ounces low fat cream cheese
1/2 cup fat free half-and-half
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Heat oven to 350 degrees. Bring large pot of water to boil. Add macaroni and cauliflower. Cook until tender. Reserve 1/2 cup of the water then drain macaroni and cauliflower.
Pulse bread olive oil and 1 tablespoon of the Parmesan cheese in a food processor until coarse bread crumbs form. Set aside.
Place cheddar, cream cheese, 3 tablespoons parmesan cheese, half and half, salt and pepper in the macaroni cooking pot. Add macaroni and cauliflower. Stir until well combined and cheese is melted. Add reserved cooking liquid.
Place in greased 9x13" baking dish. Top with bread crumb mixture. Bake until bubbling and the crumbs are browned, about 15 to 20 minutes.
Makes 8 servings. Per serving: 370 calories; 4g sugars, 15g fat, 500 mg sodium; 6 g fiber.
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