Mac & Cheese with Cauliflower

Scir Leah Saint

1 (14.5 oz) box Ronzoni Smart Taste elbow macaroni

½ head cauliflower, trimmed and cut into florets

½ cup Italian bread crumbs

4 Tbsp reduced-fat grated Parmesan cheese

8 oz. grated sharp cheddar

4 oz. fat-free cream cheese

½ cup fat-free half-and-half

½ tsp. salt

½ tsp. ground black pepper

1 Tbsp flat-leaf parsley, chopped

Heat oven to 350 degrees F.

Bring a large pot of water to a boil and add macaroni and cauliflower. Reserve a ½ cup of the water then drain macaroni and cauliflower.

In a separate bowl, combine Italian breadcrumbs, 1 tablespoon of the Parmesan cheese and the chopped parsley together and set aside.

Place cheddar, cream cheese, 3 tablespoons of Parmesan cheese, half-and-half, salt and pepper in the already heated pot you just used and mix in the macaroni and cauliflower. Stir until well-combined and cheese is completely melted. Add reserved water.

Place in 8 greased ramekins (or a 9×13 baking dish) and top with bread crumb mixture. Bake for about 18 to 20 minutes, or until bubbling and the crumbs are browned. Enjoy!

NUTRITIONAL INFORMATION

Serving Size: 1 ramekin • Calories: 335 • Fat: 10 g • Carbs: 49 g • Fiber: 6 g • Protein: 16.6 g • WW Points+: 9 pts

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