EZ Foodz

Yesterday I was craving macaroni and cheese. 

Not macaroni and cheez- but the real thing.

Something happens when the "-se" is replaced with a "z"....a whole lotta chemicals and preservatives are thrown into the mix. 

But good homemade mac & cheese is usually a fat bomb, since cheese, though a good source of calcium, also comes with a fair amount of natural fats.  Entrez le cauliflower. 

Cheesy Mac
1 box whole wheat elbow macaroni, uncooked
1 head cauliflower, rinsed and chopped into smallish chunks
1 cup chopped carrots
32 oz low sodium veggie broth
1.5 cups 2% shredded cheddar
4 oz lowfat cream cheese
1 Tbsp brown/Dijon mustard
2 teaspoons turmeric
1 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder

Preheat oven to 375 degrees.  In a large stockpot, bring broth to boiling.  Add veggies and cook for 10-15 minutes, or until really tender and soft.

No sweat and tears went into this recipe, but there might have been a wee bit o' blood.  Sidenote: Forever 21 nail polish is terrible.

Scoop the veggies into a bowl, along with 1-1.5 cups of broth.  Meanwhile, dump the uncooked pasta into the hot broth and continue cooking that until noodles are tender.

Working in batches, puree cauliflower, carrots, and broth until smooth.  Add puree to a smaller saucepan over medium-low heat.

Add seasonings, cream cheese, and 1 cup shredded cheese.  Combine with cooked pasta.  Coat a 9x9 glass baking dish with nonstick cooking spray.  Pour noodles into the pan.  Top with remaining cheddar, and then breadcrumbs.  Bake for 15-20 minutes, or until lightly browned and bubbly. 

 Before.

 After.

Deliciouz.

Makes six servings.  Per serving:
400 calories, 62 g carbs, 9 g fat, 19 g protein, 10 g fiber