8ouncesmacaroni (about 2 cups) (gluten-free, if desired)
10ouncescauliflower florets (about 2-½ cups), cut into bite-size pieces
12ouncesfat-free evaporated milk
¼cupnon fat plain Greek yogurt
½cup(2 ounces) shredded reduced-fat American cheese
1-½cups(6 ounces) shredded reduced-fat sharp cheddar cheese, divided use
2-½ounceschopped cooked bacon (I used 6 slices of fully cooked bacon)
½teaspoonsalt
½teaspoonpepper
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 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.
Serve hot with a tossed green salad, if desired.
Recipe Notes
Serving size: 1 generous cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.9*SmartPoints (Green plan)9*SmartPoints (Blue plan)9*SmartPoints (Purple plan)8*PointsPlus (Old plan)
Nutrition Facts
Light Macaroni and Cheese with Cauliflower Recipe
Amount Per Serving (1 generous cup)
Calories 310Calories from Fat 99
% Daily Value*
Fat 11g17%
Carbohydrates 32g11%
Fiber 1g4%
Protein 21g42%
* Percent Daily Values are based on a 2000 calorie diet.