Fakeout Healthy Mac and Cheese
Indulge guilt-free with this irresistible "Fakeout Healthy Mac and Cheese," a lighter twist on the classic comfort food. Featuring whole wheat elbow macaroni and a velvety cheese sauce made from blended cauliflower, low-sodium vegetable broth, and reduced-fat sharp cheddar, this recipe is brimming with flavor and wholesome ingredients. A touch of Greek yogurt adds creaminess, while seasonings like garlic and onion powder, paprika, and black pepper bring a savory depth to every bite. For an optional finishing touch, a golden panko breadcrumb topping adds satisfying crunch. With just 15 minutes of prep time and a quick blend-and-stir method, this family-friendly dish is perfect for busy weeknights and a delicious way to sneak in extra veggies! Tags: healthy mac and cheese, cauliflower mac and cheese, lighter comfort food, easy weeknight recipe.
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Recipe Information
Ingredients
- 8 ounces Whole wheat elbow macaroni
- 3 cups Cauliflower florets
- 1.5 cups Low-sodium vegetable broth
- 1.5 cups Reduced-fat shredded sharp cheddar cheese
- 0.5 cup Plain Greek yogurt
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Panko breadcrumbs (optional, for topping)
- 1 teaspoon Olive oil (optional, for breadcrumbs)
Instructions
Bring a large pot of salted water to a boil. Cook the whole wheat elbow macaroni according to package instructions until al dente. Drain and set aside.
In a medium saucepan, combine cauliflower florets and vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 10 minutes, or until the cauliflower is very tender.
Using an immersion blender or a regular blender, carefully blend the cauliflower and vegetable broth until smooth and creamy. (If using a regular blender, blend in batches and be cautious of the steam.)
Transfer the blended cauliflower mixture back to the saucepan over low heat. Stir in shredded cheddar cheese, Greek yogurt, garlic powder, onion powder, paprika, salt, and black pepper. Mix until the cheese is fully melted and the sauce is smooth.
Add the cooked macaroni to the cheese sauce, stirring well to coat all the pasta evenly.
If using a breadcrumb topping, preheat the oven broiler to high. Toss panko breadcrumbs with olive oil in a small bowl, then sprinkle over the top of the mac and cheese in a casserole dish. Broil for 2-3 minutes or until the breadcrumbs are golden brown and crispy.
Serve immediately and enjoy your healthier take on mac and cheese!
Nutrition Facts
Calories |
1747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 3144 mg | 137% | |
| Total Carbohydrate | 248.3 g | 90% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 18.7 g | ||
| Protein | 105.0 g | 210% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1511 mg | 116% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2262 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
