Creamy Alfredo Mac & Cheese

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6 Prep 15 min Cook 15 min Serves 6

Like magic, pureed cauliflower adds rich body to this sauce without a speck of cream or butter. Satisfying on its own, or with roasted chicken or pork tenderloin.

Cooking spray 8 oz elbow macaroni (about 2 cups) 12 oz fresh or frozen cauliflower rice (about 3½ cups), thawed if frozen 3 medium garlic cloves 1 cup fat-free evaporated milk ¾ tsp salt ¼ tsp black pepper ½ cup grated Parmesan

Chopped fresh chives or other herbs and/or chopped scallions (optional), for serving 1. Bring a large saucepan of water to a boil. Cook the pasta until tender, about 9 minutes. Drain.

2. Meanwhile, off heat, coat a large nonstick skillet with cooking spray. Heat over medium-high heat. Cook the cauliflower and garlic, stirring frequently, until tender, about 4 minutes. Scrape the cauliflower mixture into a blender. Add the milk, salt, and pepper. Blend until smooth. Add the cheese and continue to blend until well combined.

3. In the skillet, combine the pasta and sauce, stirring well to coat. Cook over medium heat until heated through, about 3 minutes. Garnish with the chives and scallions (if using).

Per serving (scant 1 cup) 228 Cal, 3 g Total Fat, 1 g Sat Fat, 460 mg Sod, 38 g Total Carb, 7 g Sugar, 2 g Fib, 12 g Prot.

TEST KITCHEN TIP

For a version of this mac and cheese with a bolder flavor, try using grated pecorino Romano in place of Parmesan. Pecorino is made with sheep’s milk cheese instead of cow’s milk, making its flavor a bit saltier and sharper.