Disclaimer: This recipe is not perfect. The cheesy cauliflower packages bought in stores were a quick fix and per the suggestion of Hungry Girl, but gosh are they good, and they make for a reasonably healthy splurge.
I give that disclaimer because the cauliflower-and-cheese steamers do have more preservatives in them than I typically like, but this recipe is such a good comfort food option, especially for those wanting something comparable to regular macaroni and cheese.
My slightly altered version uses whole-grain noodles, a dash of mustard, and some Parmesan. You can omit, but I promise you if you try it, you won’t want to.
So if you’re jonesing for mac-and-cheese or if you’re interested in increasing the veggies in your diet, you’ll like this. I promise.
1 single-serving package of Green Giant‘s cheesy cauliflower steamers
1/4 cup whole-wheat elbow macaroni
2/3 cup water
1/4 t Dijon mustard
1 t Parmesan
sprinkle of pepper
-Just like in my Mug’O’Mac recipe, use a large mug or other microwave-safe bowl, and add in pasta and water. Microwave the pasta on high for about 2 minutes; then stir and microwave for 2 more minutes. Note: The water may overflow in the microwave, so to prevent this, add a little less. Or if you lose too much, add a T or so more. At the same time, you can microwave the cheesy cauliflower serving as directed.
-If the shells still aren’t soft, repeat microwaving and stirring until they are. Mine were ready after only 4 minutes. Drain any excess water very well.
-Mix the dry noodles and the cheesy cauliflower together along with the mustard. You can omit mustard if you like, but I think it gives a really nice flavor. Blend well. Sprinkle Parmesan and pepper on top.
-Place back in microwave and cook for 1 more minute. Alternatively, I gave mine a nice crispy coating on top by broiling for about 2 minutes. Either way will be delicious if served warm and when in need of carby comfort.
- Zucchini Mac-and-Cheese (collegiateculinaire.wordpress.com)