Serving mac and cheese in the skillet it’s baked in amps up the homey comfort factor. The secret ingredient in this bread crumb-topped beauty is the finely chopped cauliflower that blends in subtly with the pasta. Using three different cheeses guarantees maximum flavor and meltability.
| Level: | Easy |
| Yield: | Serves 6 |
Ingredients
- 2 cups 1-inch-wide cauliflower florets
- 1 1/4 cups Light-and-Crisp Whole-Wheat Bread Crumbs (recipe below)
- 3 tablespoons freshly grated Parmesan cheese
- 2 teaspoons olive oil
- 3 cups cold low-fat (1%) milk
- 3 tablespoons all-purpose flour
- 1 1/4 cups shredded extra-sharp cheddar cheese (5 ounces)
- 1/4 cup shredded Gruyere cheese (1 ounce)
- 2 teaspoons mustard powder
- 3/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 6 ounces (1 1/2 cups) whole-grain elbow macaroni, cooked for 3 minutes less than the package directions (about 3 cups cooked)
- Nonstick cooking spray
- 4 slices whole wheat sandwich bread (about 1 ounce each)
Instructions
- Preheat the oven to 375 degrees F.
- Place the cauliflower into a steamer basket fitted over the pot, cover, and steam until just tender, about 5 minutes. Finely chop the steamed cauliflower.
- In a small bowl, combine the bread crumbs, Parmesan, and oil.
- In a large saucepan, whisk together the milk and flour until the flour is dissolved. Whisking constantly, bring the mixture to a gentle boil over medium heat. Reduce the heat to medium low and simmer until the mixture thickens slightly, 2 to 3 minutes. Stir in the cheddar, Gruyere, mustard powder, paprika, salt, black pepper, and cayenne pepper. Whisk until the cheeses are melted and the mixture is smooth, 1 to 2 minutes. Add the chopped cauliflower and macaroni and stir until well coated.
- Spray an ovenproof 10-inch high-sided skillet with cooking spray. Pour the mixture into the prepared skillet. Sprinkle with the bread crumb mixture, place on a baking sheet, and bake until the top is browned and the cheese is bubbly, 35 to 40 minutes.
- Homemade bread crumbs are one of those “chef’s secrets” ¿ important but often overlooked detail that can make a dish. These easy-to-make crumbs are flaky, mild, and versatile¿they don’t have that heavy whole-wheat taste and dense texture that most store-bought brands have. Since bread crumbs are a comfort-food cornerstone used in everything from cutlet coatings to casserole toppings, it’s key to have the best.
- Preheat the oven to 350 degrees F.
- Place the bread in a food processor and process until fine crumbs form, 25 to 30 seconds. Place the crumbs on a baking sheet, spreading them evenly. Bake until golden brown, about 12 minutes. Store the bread crumbs in an airtight container for up to 2 weeks.
Nutrition Facts
| Calories | 360 |
| Total Fat | 14 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 40 milligrams |
| Sodium | 540 milligrams |
| Carbohydrates | 40 grams |
| Dietary Fiber | 5 grams |
| Protein | 20 grams |
Reviews
This had the perfect level of creaminess and great taste. This is now my go-to mac & cheese.
Just like other recipes by Ellie Krieger, I found this to be quite delicious, with excellent texture and ideal timing instructions- I used smoked paprika and think I would halve the amount- you will never miss the butter and the cauliflower adds a slight sweetness too… why not save some calories while enjoying comfort food… everyone loved it