Alfredo mac & cheese
7
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Like magic, puréed cauliflower adds rich body to this sauce without a speck of cream or butter. A perfect dish on its own, or as a side with grilled chicken or pork.
Ingredients
White pasta, dry
240 g, macaroni
Cauliflower rice
350 g
Garlic
3 clove(s), grated
Light Evaporated Milk
250 ml
Vegetarian parmesan style hard cheese
50 g, grated
Calorie controlled cooking spray
4 spray(s)
Instructions
1
Bring a large saucepan of water to a boil. Cook the pasta for 9 minutes, until tender. Drain and set aside.
2
Meanwhile, mist a large nonstick frying pan with cooking spray. Heat over a medium-high heat. Cook the cauliflower and garlic for 4 minutes, stirring frequently, until tender.
3
Scrape the cauliflower mixture into a blender. Add the milk and season. Blend until smooth. Add the cheese and continue to blend until well combined.
4
Return the frying pan to a medium heat, and add in the cooked pasta and sauce, stirring well to coat. Cook for 3 minutes until heated through, then serve.
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