• 10 oz. trotolle, elbows, or your favorite shape of pasta (3/4 of a package)
  • 1/2 head of cauliflower, chopped
  • 1/2 bag frozen peas
  • 3 tbsps olive oil or truffle oil
  • 1/2 onion, diced
  • 1/2-1 cup milk
  • 1 1/2 cups Greek yogurt
  • 5 oz cheddar, jack, gruyere, or swiss cheese (use your favorite or what you have on hand) I used pepper jack and provolone)
  • salt
  • pepper
  • 1 tsp. mustard powder or 1 tbsp. dijon mustard
  • 1/2 cupPanko bread crumbs
  • 1/4 cup parmesan
  • 1 tsp fresh or dry parsley

I absolutely love mac & cheese. Who doesn’t? Once and a while you need to indulge in this gooey, creamy goodness, but since it is such a high-caloric and fattening dish, I’m always looking for ways to amp up the nutrition and cut down on calories when I make it at home. Sometimes I incorporate butternut squash into the cheese mixture to add creaminess without actual cream. This time I wanted to try a new approach. I’ve seen a lot of mac & cheese recipes that include cauliflower so I thought I’d give it a try. Cauliflower is super low in calories and a great source of fiber and Vitamin C. I also had some frozen peas on hand, which are loaded with fiber and protein. I bought a really great textured pasta called Trotolle from Target and set upon making healthy but satisfying mac & cheese.


1) Preheat oven to 400° F.

2) Cook the pasta according to the package’s directions. Meanwhile, chop cauliflower and steam it along with the frozen peas for about 4 minutes. (You can also boil it, but a lot of nutrients are lost this way.)

3) In a nonstick saucepan saute the onion in 1 tbsp. olive oil (truffle oil is expensive, but adds an incredible depth of flavor to this dish), ¾ teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until soft, 3 to 5 minutes. I like a lot of pepper in my mac & cheese so flavor to your taste.

4) Lower heat and slowly add the milk and Greek yogurt while stirring constantly with a whisk. Add the cheese and mustard powder and keep stirring until the sauce is creamy and the cheese is melted. Add more salt and pepper to taste.

5) Pour the sauce over the prepared pasta, peas, and cauliflower. Stir everything together and transfer to a shallow 9 x 13 baking dish. Combine breadcrumbs, parmesan, parsley, and 2 tbsps oil in a small bowl and then sprinkle over mac & cheese.

6) Bake until golden brown, 12 to 15 minutes.

Feel free to add your own flare to this recipe. Bacon would be a yummy addition. Bon Appetit!


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