| Level: | Easy |
| Total: | 32 min |
| Prep: | 15 min |
| Cook: | 17 min |
| Yield: | 6 servings |
Ingredients
- 1 large egg
- 1 12 -ounce can evaporated whole milk
- Pinch of cayenne pepper
- Pinch of freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 1 1/3 cups grated muenster cheese (4 ounces), plus 4 deli-thin slices (1 ounce)
- 1/2 cup grated sharp cheddar cheese (2 ounces)
- 1/4 cup grated parmesan cheese (1 ounce)
- 1/2 head cauliflower, cut into small florets (4 cups)
- 4 cups medium pasta shells (9 ounces)
Instructions
- Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.
- Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler.
- Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved pasta water until creamy.
- Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with muenster slices. Broil until golden brown, about 5 minutes.
Nutrition Facts
| Calories | 403 |
| Total Fat | 17 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 85 milligrams |
| Sodium | 517 milligrams |
| Carbohydrates | 41 grams |
| Dietary Fiber | 2 grams |
| Protein | 20 grams |
Reviews
This looks great
I love how this recipe incorporates cauliflower into mac and cheese, where this dish traditionally doesn’t involve vegetables. I don’t usually see evaporated milk and cauliflower in mac and cheese. Since this recipe doesn’t use butter, breadcrumbs, or a high-fat content-based liquid like heavy cream it’s nutritionally enhanced along with the cauliflower. I believe replacing those three things with cauliflower will change the recipe’s overall taste of the recipe but it may still be as flavorful as regular mac and cheese. I can’t wait to try this recipe out.
I love the addition of cauliflower; very different!
Been making this for a few years now! I always make the full pound of pasta and use the whole head of cauliflower. It works like a charm.
I have made this a few times already, and guests love it! Now that I’ve made a few times it’s easy to whip up. Great healthy alternative without the butter, cream and breadcrumbs!
Short and easy wonderful recipe
A little lengthy to make (but what homemade mac & cheese is quick, right?. Very creamy without the extra butter fat in a roux! Will make again.
Best homemade mac&cheese ever!
Healthy due to cauliflower which adds a nice subtle flavor