With the weather beginning to cool down our natural tendency to reach for comfort food increases, and Mac n’ Cheese is definitely one of those favorites! With this No-Guilt Mac n’ Cheese recipe you can feel positive about whipping up a family favorite that everyone can feel good about consuming!
Makes 2 servings
1 1/2 cups spelt pasta (or whole wheat)
1 tbsp olive oil
1/2 small brown onion, diced
1 garlic clove
1/4 tsp dried thyme
Pinch dried chili flakes
Sea salt and black pepper to taste
1 1/2 cups cauliflower, cut into florets
1 1/4 cups reduced salt vegetable stock
1 cup reduced fat milk
1/2 cup Parmesan cheese, grated
1 cup reduced-fat cheddar cheese, grated
2 tsp cornstarch
1 handful baby spinach
Fill a saucepan with water, add a pinch of salt and bring to a boil. Add the pasta and cook until al denote.
Preheat your oven to 375 degree F. Heat your olive oil in a frying pan over medium heat. Add the onion and cook for 3-4 minutes, until translucent. Add the garlic, thyme and chili flakes and cook for 1 more minute, until fragrant. Remove from heat and set aside.
Place your cauliflower in a sauce pan and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer, covered, about 5 minutes, or until the cauliflower is tender. Drain and set aside.
Place the cauliflower in a high speed blender, add your vegetable stock and milk and blend until smooth.
Return the puréed cauliflower mixture to the saucepan. Heat your cauliflower mixture over medium-low heat and add in the Parmesan cheese and half of the cheddar. Stir until combined. Simmer until your cheese is completely melted, stirring frequently.
If your sauce is slightly thin, mix your cornstarch with 1 tbsp water to form a paste and stir the paste through your cauliflower cheese to thicken up the sauce, about 2-3 minutes.
Stir your pasta, onion mixture and spinach through the cheese sauce and season with salt and pepper to taste. Transfer all ingredients to a baking dish and top with the remaining cheddar cheese.
Bake in the oven for 10-15 minutes or until the top is golden brown.
Recipe and Photo courtesy of: Kayla Itsines