Skinny cauliflower mac and cheese recipe

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Skinny Cauliflower Mac & Cheese

Makes 12 servings (1/2 cup per serving)


3 cups whole grain pasta of choice
2 cups chopped cauliflower
2 tablespoons unsalted butter or margarine
2 tablespoons all-purpose flour
1 cup fat-free half and half, or more, as needed
2 ounces low-fat cream cheese
2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
1 1/2 cups shredded sharp cheddar cheese
Salt and black pepper, to taste


Cook pasta according to package instructions. Within the last 3 minutes of cooking time, add cauliflower; drain well.  Melt butter in a 9-inch oven-proof skillet over medium high heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, and cook, whisking constantly, until smooth, about 1-2 minutes. Stir in cream cheese, Dijon and garlic powder until slightly thickened, about 2 minutes.  Stir in 1 cup cheese until melted, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste.
Stir in pasta and cauliflower; gently toss to combine. Sprinkle with remaining 1/2 cup cheese.
Place into oven and bake until bubbly, about 12-15 minutes.

Nutritional information per serving: 154 calories, 8.5 g fat (5.3 g saturated), 28mg cholesterol, 151 mg sodium, 12.9 g carbohydrates, 1.5 g fiber, 7 g protein

Source: adapted from Chungah Rhee