Here’s an easy and super healthy mac and cheese homemade right on the stove…but this isn’t from any box! Food Network came up with a brilliant spin on this comfort food, working in an extra serving a veggies that even the kids will enjoy. Wish I thought of this myself! You blend low-fat milk and cauliflower, then melt in reduced-fat cheese to make the sauce. No butter, oil, or extra flour. See, you can enjoy a delicious and healthy meal quickly, that doesn’t come from a box, the frozen section or carry out!
The following serves 2-4 (adapted from Food Network Magazine):
- 3 cups chopped cauliflower (about 8 oz)
- 1 cup skim milk
- 1 and 1/2 cups shredded reduced-fat cheddar cheese
- 1 Tbsp grated parmesan cheese
- 1 and 3/4 cups whole wheat macaroni (about 6 oz)
- Package of turkey kielbasa
- Salt and pepper
Bring the cauliflower and milk to a boil in a large saucepan. Reduce the heat to medium, cover and simmer, stirring occasionally, until tender, about 8 minutes. Use an immersion blender or transfer to a blender and puree mixture until smooth. Return to the saucepan and stir in 1 and 1/4 cups cheddar and the parmesan.
Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add the pasta and cook as the label directs to al dente. Reserve 1/2 cup of the cooking water, then drain.
While the pasta cooks, slice the kielbasa in half down the center, and then again in half lengthwise. Add the kielbasa and a little water to a skillet, cover, and cook over medium heat until the water is evaporated and the kielbasa is browned, flipping occasionally.
Add the cooked pasta to the cauliflower mixture along with a little of the reserved cooking water. Cook over low heat, stirring, until the pasta is coated. Taste and season with salt if needed.
Divide mac and cheese among plates, top with the remaining 1/4 cup cheddar and black pepper. Serve with kielbasa.