Clean & Colorful Crispy Cauliflower Mac and Cheese
Eat, Drink and Be Skinny [1]
Ingredients
- 2 1/2 cups unsweetened almond milk
1 head of cauliflower (5-6″)
1 yellow squash
8 oz. elbow macaroni pasta
1 cup cheddar cheese
1 tbsp. dijon mustard
1 oz. parmesan cheese
1/4 cup breadcrumbs
Salt and pepper to taste
Directions
- Preheat oven to 400 degrees.
- Heat large pot with water and cook elbow macaroni until tender.
- In a separate pot, fill with water and bring to a boil. Cook the cauliflower for 25 minutes. You want it to be super tender.
- Using a cheese grater, grate the squash onto a plate.
- Strain the cauliflower and put it into a food processor with the almond milk, cheese, mustard, salt, and pepper and blend until it is smooth as possible.
- Spray a casserole dish with oil, and add cooked pasta, grated squash, and top with cauliflower cheese sauce. Toss to mix well. Top with parmesan cheese and breadcrumbs.
- Bake for 30 minutes until top is crispy.
Information
- Category
- Pasta, Main Dishes
- Cuisine
- North American
- Total Time
- 59 minutes, 59 seconds
Nutrition
- Calories per serving
- 385