Herbed White Cheddar Mac and Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 10 cups
  • 1 package (16 oz) whole wheat elbow macaroni
  • 3 cups reduced fat 2% milk
  • ¼ cup flour
  • ½ large head cauliflower, cut into florets (3½ cups)
  • 2 tsp garlic powder
  • 1 tsp ground mustard
  • ½ tsp dried thyme
  • ½ tsp black pepper
  • 8 oz reduced fat white cheddar cheese, shredded
  • 1 cup shredded part-skim mozzarella cheese
  • ¼ cup shredded Parmesan cheese
  • 2 oz Neufch√Ętel cheese, (1/3 less fat than cream cheese), softened
  1. Bring 5-6 quarts of water to a rolling boil in a large pot. Once hot, add pasta and cook 8-10 minutes or until al dente. Set aside and keep hot.
  2. Meanwhile, mix milk and flour in medium saucepan with wire whisk. Bring to simmer on medium-low heat, whisking constantly. Add cauliflower florets; cook 12 to 15 minutes or until fork-tender, stirring occasionally.
  3. With center part of cover removed to let steam escape, puree mixture in batches in blender on high speed until smooth. Return pureed mixture to saucepan. (Or puree mixture in saucepan with an immersion blender.) Stir in remaining ingredients; whisk until smooth.
  4. Pour cheese mixture over hot cooked macaroni; mix well. Let stand 2 minutes before serving.
Recipe by Prevention RD, featured on McCormick.com

Disclaimer: I was compensated for this post as a contribution to the 2015 McCormick Health & Wellness Blogger Insider Program. All opinions are my own.
Nutrition Information
Serving size: 1 cup Calories: 332 Fat: 8.0 Carbohydrates: 43.0 Sodium: 355 Fiber: 4.0 Protein: 22.0 Cholesterol: 25
Recipe by Prevention RD at https://preventionrd.com/2015/01/herbed-white-cheddar-mac-and-cheese/