Mona’s Mac and Cheese

This creamy, stovetop-style mac and cheese is made in only one pot and bulked up with 4 of my healthy hacks—adding cauliflower alongside the pasta to ensure a large portion with less calories and carbs. The sauce is packed with real sharp Cheddar cheese and a hint of Parmesan for a more complex flavor while using less.

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Mona’s Mac and Cheese

Prep Time
10 mins

Cook Time
15 mins

Serves
2

INGREDIENTS

4 ounces chickpea or lentil rotini

12 ounces frozen cauliflower florets

1 1/2 tablespoons arrowroot starch or cornstarch

1 cup fat-free milk or cashew milk

3/4 cup shredded sharp Cheddar cheese

1 tablespoon grated Parmesan cheese

1/4 teaspoon ground mustard

Salt and pepper to taste

DIRECTIONS

In a medium pot, boil rotini according to the package directions.

Place frozen cauliflower in a colander and drain the cooked pasta over top to let the boiling water run over the cauliflower. Toss cauliflower with the hot pasta and let sit in colander as you prepare the sauce.

Whisk  starch into milk and add to the empty pasta pot over medium heat. Stirring constantly, bring up to a simmer and let cook 1 minute to thicken.

Stir pasta and cauliflower into the thickened milk and bring back up to a simmer, letting cook just until cauliflower is hot throughout, about 1 minute.

Remove from heat and stir in Cheddar cheese, Parmesan cheese, and ground mustard. Season with salt and pepper to taste before serving.

I always use sharp Cheddar cheese as you get more flavor, allowing you to use less cheese in the overall dish.

Ingredient Insider

Several brands sell gluten-free chickpea flour or lentil flour pasta that is high in protein and fiber.

Calories per serving: 470 ∙ Fat: 16g ∙ Net Carbs: 47g ∙ Fiber: 8g ∙ Sugars: 9.5g ∙ Protein: 29g