Light Macaroni and Cheese with Cauliflower Recipe

I cobbled this light macaroni and cheese with cauliflower recipe together for dinner recently from what I had around the house.

I was able to avoid making a trip out to the grocery store.

So, I saved time.

And money.

Go, me! (It doesn’t take much to thrill me. I’m a girl of simple pleasures.)

I was really happy with the way it turned out. Rod and Mom liked it too, which means I’ll definitely be making this light macaroni and cheese with cauliflower again.

Light Macaroni and Cheese with Cauliflower

Light Macaroni and Cheese with Cauliflower

I loved how the cauliflower helped to bulk up this macaroni and cheese, adding both texture and a subtle sweet flavor. Served with a big green salad, it made for a satisfying supper.

I added a little bacon, but you could easily skip it, making it work for a Meatless Monday.

Enjoy!

Light Macaroni and Cheese with Cauliflower Recipe
 
Prep time
Cook time
Total time
 
This light macaroni and cheese with cauliflower makes an easy, healthy and delicious family friendly meal with just 310 calories and *8 Weight Watchers Points Plus.
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 8 ounces macaroni (about 2 cups)
  • 10 ounces cauliflower florets (about 2-1/2 cups), cut into bite-size pieces
  • 12 ounces fat free evaporated milk
  • ¼ cup non fat plain Greek yogurt
  • ½ cup shredded American cheese (2 ounces)
  • 1-1/2 cups cup shredded reduced fat sharp cheddar cheese (6 ounces)
  • .75 ounces chopped cooked bacon (I used 6 slices of fully cooked bacon)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Dusting of paprika (optional)
Instructions
  1. Heat oven to 350 F. degrees. Grease an oblong 11 x 7 inch baking dish and set it aside.
  2. Cook the macaroni in well salted water, according to the package directions, adding the cauliflower during the last five minutes of cooking. Drain and return to the pot.
  3. Add the milk, American cheese and 1 cup of the cheddar cheese, bacon, salt and pepper. Cook over low heat, stirring constantly, until the cheese melts, about 3 minutes.
  4. Spread the light macaroni and cheese with cauliflower mixture into the prepared baking dish. Sprinkle evenly with the remaining ½ cup shredded cheddar cheese. Sprinkle lightly with the paprika if using. Bake until bubbly and beginning to turn golden on top, 20 to 30 minutes.
  5. Serve hot with a tossed green salad, if desired.
Martha's Notes
Nutritional Estimates Per Serving of Light Macaroni and Cheese with Cauliflower: (1 generous cup): 310 calories, 11 g fat, 32 g carbs, 1 g fiber, 21 g protein and *8 Weight Watchers PointsPlus

 

If you liked this light macaroni and cheese with cauliflower recipe, you might also like:

Baked Pasta with Zucchini and Cottage Cheese
Skinny Artichoke and Spinach Baked Pasta
Mom’s Easy Alfredo Ravioli Casserole

*PointsPlus® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

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