Super-creamy mac and cheese

6 Points, Weight Watchers

Prep Time: 0:45 Cook Time: 0:45 Total Time: 1:30 Difficulty: Easy Servings: 8 Source:

Ingredients

1 tsp salted butter

1/2 cup(s) ww reduced fat shredded mexican style blend cheese

1/3 cup(s) panko breadcrumbs

2 Tbsp grated pecorino romano cheese

1 head(s), large (2 lbs) uncooked cauliflower

4 medium , thinly sliced uncooked carrot(s)

1 cup(s) fat free reduced sodium vegetable broth

1/4 cup(s) ww reduced-fat whipped cream cheese spread

1 1/2 tsp dijon mustard

1 1/2 oz , shredded (1/4 cup) gruyère cheese

1 tsp table salt

1/4 tsp hot pepper sauce

8 oz uncooked macaroni

2 spray(s) cooking spray

Directions

Preheat oven to 400°F. Bring a large saucepot of salted water to a boil.

Melt butter in a medium skillet over medium heat; add panko and cook, stirring occasionally, until toasted, 4 minutes. Transfer to small bowl and let cool; stir in Pecorino and set aside.

Cut 3 cups small florets from cauliflower; set aside. Cut remaining cauliflower (including stem) into 2-inch pieces. Add cauliflower pieces and carrots to boiling water; cook until very tender, 10–12 minutes.

Meanwhile, combine broth, cream cheese, mustard, 1/4 c Cheddar, Gruyère, salt and pepper sauce in a large blender. With a large slotted spoon, transfer cooked vegetables to blender; puree into a creamy sauce.

Add pasta to same pot of boiling water; cook half the time of package directions, adding reserved cauliflower florets during last minute of cooking. Drain pasta and cauliflower; return to pot and stir in pureed sauce.

Coat a 2 1/2-quart shallow baking dish with cooking spray; spoon pasta mixture into prepared pan in an even layer. Sprinkle dish with remaining 1/4 c Cheddar and reserved crumb mixture; bake until golden on top, 25–30 minutes.

Notes

Add extra cooked cauliflower florets to the pasta mixture if you desire.

Nutrition

6 smart points