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Cauliflower Macaroni and Cheese DASH Recipe

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This recipe for Cauliflower Macaroni and Cheese DASH, by , is from Down Home Cookin' with the Davis Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Carol Jagger

Category:
Category:

Ingredients:  
Ingredients:  
1 head cauliflower, trimmed and broken into bite-sized florets
1 1/4 cups elbow macaroni
Canola oil in a pump sprayer
2 cups low-fat (1%) milk
1 TBSP cornstarch
1 tsp dry mustard powder
4 oz (1 cup) shredded reduced-sodium milk cheddar cheese
4 oz (1 cup) shredded Swiss cheese
1/4 tsp freshly ground black pepper
1/4 cup panic bread crumbs, preferably whole wheat

Directions:
Directions:
Bring a large pot of water to a boil over high heat. Add the cauliflower and cook just until crisp-tender, about 5 minutes. Using a wire sieve or a skimmer, transfer the cauliflower to a colander; leave the water boiling. Drain well. Pat the cauliflower dry with paper towels

Add the macaroni to the boiling water and cook according to the package directions until it is almost tender, about 7 minutes. Drain well.

Preheat the oven to 350. Spray a 9x13 inch baking dish with oil.

Pour the milk into a medium saucepan. Sprinkle in the cornstarch and mustard and whisk to dissolve the cornstarch. Bring to a boil over medium heat, whisking often to avoid scorching; the sauce will thicken when it comes to a boil. Remove from the heat, add the cheeses and pepper, and whisk until smooth. Add the cauliflower and macaroni and mix well. Spread in the baking dish and sprinkle with the panic.

Bake until the sauce is bubbling, about 20 minutes. Let stand at room temperature for 5 minutes, then serve hot.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
You might think this is a little bland. Try it with some hot mustard, or hot sauce or garlic for an extra bit of zip.

 

 

 

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