A Healthy Creamy Cauliflower, Tomato Mac & Cheese
Recipe: #10126
July 17, 2013
"This is a recipe I got from my girl friend. She makes this for her family; and the kids and husband, absolutely love it. Being sensitive to gluten; she uses whole wheat gluten free pasta; pureed cauliflower rather then a cream sauce; turkey bacon, and, cherry tomatoes. She even tops it with bread crumbs too (gluten free); and, sometimes, even adds some broccoli, just to get her kids to eat more vegetables. But, the dish is really delicious, creamy, yet gluten free and much healthier. Definitely a win win dish. Now, if she makes this as a main dinner dish, she doubles the recipe. This, makes a nice 9" baking dish, but enough for 4-6 side dishes. My girl friend uses elbow noodles and cheddar cheese, so her kids really feel like their are having the classic mac and cheese."
Ingredients
Nutritional
- Serving Size: 1 (574.3 g)
- Calories 549.5
- Total Fat - 19.9 g
- Saturated Fat - 7.3 g
- Cholesterol - 48 mg
- Sodium - 1473 mg
- Total Carbohydrate - 68.5 g
- Dietary Fiber - 12.4 g
- Sugars - 7.6 g
- Protein - 28.3 g
- Calcium - 305.9 mg
- Iron - 3.1 mg
- Vitamin C - 135.6 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Bacon ... You can use any method you want for this. For a few slices, the microwave is quick and easy. Line a plate with a couple paper towels, add the bacon, and cover with another paper towel. Microwave on medium-high for 3-5 minutes until crisp.
Step 2
Broth ... Add the broth and bay leaves to a small pot, and bring to a light boil; cook for 2 minutes, then turn off the heat, and let it set 5 minutes. Remove the bay leaves, and set to the side.
Step 3
Cauliflower ... Bring a large pot of water to a boil, add the cauliflower and shallot; and, cook until tender - about 20 minutes. You want the cauliflower, very tender. Remove the cauliflower and shallot with a slotted spoon to a blender; but, save the water to cook the pasta in.
Step 4
Pasta ... Add salt to the water, and bring it back up to a boil. Add the pasta, and cook until tender (according to package directions). Drain the pasta, return to the pot, and set off the heat covered to stay warm.
Step 5
Sauce ... As the pasta cooks, finish the sauce. Add in 2 cups of the broth to the blender with the cauliflower; and puree until smooth and creamy. Then, add in the cheese, nutmeg, and mustard and puree again until well combined. Finally, add in the yogurt, and a pinch of both salt and pepper, and puree one more time. Add the remaining broth if you feel the sauce is a bit too thick. And, don't be afraid to use your favorite blend of cheeses.
Step 6
Casserole Dish ... Add the sauce, bacon, and cherry tomatoes to the pasta; and toss to combine. Taste, and season with more salt and pepper if necessary. Then transfer to a 9" or similar size casserole dish (lightly buttered, or use a butter non-stick spray). Top the casserole dish with the bread crumbs, and spray with olive oil or a non-stick spray. Note: My girl friend loves to add broccoli to her dish, but that is strictly optional. It's one way to get her kids, and her husband, to eat more vegetables.
Step 7
Bake ... Preheat the oven to 400 degrees, and bake on the middle shelf, uncovered for 20-25 minutes until golden brown and bubbly.
Step 8
Serve and ENJOY! ... This is a great side dish; but, also a great main dish. Add a nice salad for a nice meal. There are a few steps to the dish; but, the benefits are worth it. And don't be afraid to change up the cheese. Use your favorite combination.
Tips
No special items needed.