Cauli Mac N Cheese Slimming Weight Watchers Friendly Recipes
CAULIFLOWER "MAC" AND CHEESE CASSEROLE
Steps:
- Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
- Spray the baking dish with vegetable oil spray.
- Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
- Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.
CAULI CHEESE MACARONI
Combining two comfort food favourites, mac 'n' cheese and cauliflower cheese, this is a new classic in the making!
Provided by Charlie Clapp
Categories Dinner, Main course, Pasta, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Heat the grill to its highest setting and bring a large pan of salted water to the boil. Cook the pasta for 4 mins, then add the cauliflower for a further 8 mins. Drain, reserving 100ml of the cooking water.
- Meanwhile, melt the butter in a medium pan over a low heat and stir in the flour. Slowly pour in the milk, stirring constantly until it begins to thicken. Bubble for a few mins, then remove from the heat. Add the cheese, the reserved cooking water and seasoning to taste.
- Tip the pasta and cauliflower into a large casserole dish and stir through the cheese sauce. Mix together the garlic, breadcrumbs and thyme, and scatter over the top. Grill for 2-3 mins until bubbling.
Nutrition Facts : Calories 713 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 1.2 milligram of sodium
CAULI-MACARONI CHEESE
What do you get if you cross cauliflower cheese with macaroni cheese? Comfort food heaven
Provided by Good Food team
Categories Dinner, Lunch, Pasta, Vegetable
Time 40m
Number Of Ingredients 6
Steps:
- Bring a large pan of salted water to the boil. Add the pasta, stir well, bring back to the boil and then cook, uncovered, for a couple of minutes. Tip in the cauliflower florets, bring back to the boil again and cook for a further 8-10 minutes until both the pasta and the cauliflower are tender but still firm to the bite. Drain well. Preheat a hot grill.
- Add the crème fraîche, mustard and all but a good handful of the cheese to the pasta pan. Stir over a low heat until the cheese just starts to melt. Tip the pasta and cauliflower into the cheese sauce and gently stir together. Season and transfer to a flameproof dish.
- Scatter the tomatoes over the top followed by the rest of the cheese and some pepper. Grill for about 5 minutes until browned and bubbling.
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4.6/5 (161)Total Time 25 minsCategory Main Course, Side DishCalories 279 per serving
- Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet with foil or parchment paper.
- Melt 2 tablespoons (28 g) of butter. In a large bowl, toss together the cauliflower florets with the melted butter. Season with sea salt and black pepper.
- Arrange the cauliflower florets on the prepared baking sheet. Roast for about 10-15 minutes, until crisp-tender.
- Heat the cheddar cheese, heavy cream, milk, and remaining tablespoon of butter, stirring frequently. (You can do this on the stove in a double broiler, or in the microwave.) Heat until the cheese mixture is smooth. Be careful not to overheat or burn the cheese.
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Cuisine AmericanCategory Lunch,DinnerServings 8Total Time 1 hr 30 mins
- 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.
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