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I cobbled this lighter 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.)
Recipe Notes
I love 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’ll definitely be making this enlightened cauliflower macaroni and cheese again soon.
I added a little chopped cooked bacon, but you could easily skip it, making it work for a Meatless Monday.
If you prefer broccoli to cauliflower, check out this family favorite WW Friendly Broccoli Bacon Macaroni and Cheese.
How Many Calories and WW Points in this Lighter Cauliflower Mac and Cheese?
According to my calculations each serving has 310 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
9 SmartPoints (Green plan)
9 SmartPoints (Blue plan)
9 SmartPoints (Purple plan)
8 PointsPlus (Old plan)
If you’ve made this WW Friendly Cauliflower Macaroni and Cheese, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Light Macaroni and Cheese with Cauliflower Recipe
Equipment
Ingredients
- 8 ounces macaroni (about 2 cups) (gluten-free, if desired)
- 10 ounces cauliflower florets (about 2-1/2 cups), cut into bite-size pieces
- 12 ounces fat-free evaporated milk
- 1/4 cup non fat plain Greek yogurt
- 1/2 cup (2 ounces) shredded reduced-fat American cheese
- 1-1/2 cups (6 ounces) shredded reduced-fat sharp cheddar cheese, divided use
- 2-1/2 ounces chopped cooked bacon (I used 6 slices of fully cooked bacon)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Dusting of paprika (optional)
Instructions
- Heat oven to 350F. degrees. Grease an oblong 11 x 7 inch baking dish and set it aside.
- 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.
- Add the milk, yogurt, 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.
- Spread the light macaroni and cheese with cauliflower mixture into the prepared baking dish. Sprinkle evenly with the remaining 1/2 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.
- Serve hot with a tossed green salad, if desired.
Notes
(Must be logged into WW on a smartphone or tablet.) 9 SmartPoints (Green plan) 9 SmartPoints (Blue plan) 9 SmartPoints (Purple plan) 8 PointsPlus (Old plan) I love 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 chopped cooked bacon, but you could easily skip it, making it work for a Meatless Monday.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I really like this lighter Mac and cheese, especially with the added healthy nutrients of the cauliflower. Today when I made it, I added an equal amount of broccoli florets, as well as red pepper flakes and garlic powder. Really delicious! Always enjoy your recipes and have used many of them over the years.
Thanks, Willa. So glad you liked it! ~Martha
I try to eat healthily and truly enjoy your recipes .My husband’s family foods were high in saturated fats with accompanying obesity and heart disease . After two heart attacks he has finally adopted healthier eating habits . Would it be too much trouble for you to also include the amount of Saturated Fat in your portion description ? Thank you for the great , interesting recipes