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Photo of Alfredo mac & cheese by WW

Alfredo mac & cheese

7
Points® value
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.

Notes

For a version of this mac & cheese with a bolder flavour, try using grated Pecorino Romano in place of vegetarian Italian-style hard cheese. Pecorino is made with sheep’s milk instead of cow’s milk, making its flavour a bit sharper.

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