Recipe Redo: Mac and Cheese

Who doesn’t love Mac and Cheese? I know I do! There is a restaurant in Las Vegas at The Palms called N9NE Steakhouse that has the most unbelievable mac and cheese. It is a side dish option and I literally have dreams about it. One day Aaron asked, “If you could eat anything right now and it didn’t matter how bad it was for you, what would it be?” Like a pregnant woman with a bad craving, I immediately answered, “Mac and Cheese from N9NE.”

While I do not have a recipe for N9NE’s mac and cheese, I have created a version that is guaranteed to be less dangerous, but still extremely tasty! Adding cauliflower to the dish sneaks in some veggies and also stretches the dish to serve more people. This tip also works with mashed potatoes – use half potatoes and half steamed cauliflower.

Modernation’s Everyday Mac and Cheese

Serves 8

12 ounces multi-grain elbow pasta
1 head cauliflower, roughly chopped
6 ounces extra sharp white Cheddar cheese, grated
4 ounces pepper jack cheese, grated
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup fat free greek yogurt
1 cup 2% milk
2 slices whole wheat bread
1/2 cup freshly chopped flat leaf parsley
3 tablespoons olive oil

Heat oven to 400° F. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain.

Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper and pulse to combine; set aside.

Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the remaining salt and pepper and cook, stirring occasionally, just until soft, 5 to 7 minutes. Mix in the pasta, cauliflower, cheese, yogurt, and milk.

Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.

This recipe contains 396 calories and 14 grams of fat per serving.


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