Creamy Cauliflower Mac & Cheese (Light)
Nutrition per serving
Ingredients
- 300g whole-wheat elbow macaroni
- 1 medium cauliflower (about 800g), cut into small florets
- 250g 0% Greek yogurt
- 120g reduced-fat sharp cheddar, grated
- 60g light cream cheese
- 120ml low-fat milk
- 2 tbsp whole-wheat flour
- 2 garlic cloves, minced
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- 40g whole-wheat breadcrumbs
- 1 tbsp olive oil
- Salt and black pepper, to taste
- Chopped chives, to serve (optional)
Instructions
Heat the oven to 200°C (400°F). Cook the macaroni in salted boiling water 2 minutes less than the package says; add the cauliflower florets for the last 3 minutes, then drain.
In the same pot, whisk the milk and flour over medium heat 2–3 minutes until slightly thickened; stir in the garlic, mustard, paprika, salt and pepper.
Take off the heat and whisk in the Greek yogurt, cream cheese and half the cheddar until smooth and glossy.
Fold the drained pasta and cauliflower into the sauce until every piece is coated.
Tip into a greased baking dish, top with the remaining cheddar and the breadcrumbs tossed with the olive oil.
Bake 18–20 minutes until golden and bubbling; rest 5 minutes, scatter over the chives and serve.
This is mac and cheese with its heavy jacket off. Whole-wheat elbows and tender cauliflower florets get folded through a sauce built on Greek yogurt, light cream cheese and sharp cheddar — all the creaminess, a fraction of the fat — with Dijon and smoked paprika keeping it bold, not bland. A golden breadcrumb topping goes on for the final bake, so you still get that crunch when the spoon breaks through. Each serving carries 24 grams of protein at 390 calories, with 45 grams of carbs, 12 grams of fat and 7 grams of fiber, and it is fully vegetarian. It is the dinner picky eaters never suspect is light. Bake it once and watch it disappear; leftovers reheat like a dream with a splash of milk.
