Recipe: Herbed White Cheddar Macaroni and Cheese (using pureed cauliflower)

HERBED WHITE CHEDDAR MAC AND CHEESE

"The secret ingredient in this stovetop mac and cheese is the cauliflower that's pureed in the cheese sauce. It thickens the cheese sauce without the butter-flour roux and adds fiber to the dish."



1 (16 ounces) package whole wheat elbow macaroni
3 cups reduced fat 2% milk
1/4 cup flour
1/2 large head cauliflower, cut into florets (3 1/2 cups)
2 teaspoons McCormick Garlic Powder
1 teaspoon McCormick Mustard, Ground
1/2 teaspoon McCormick Thyme Leaves
1/2 teaspoon McCormick Black Pepper, Coarse Ground
8 ounces reduced fat white Cheddar cheese, shredded
1 cup shredded part-skim mozzarella cheese
1/4 cup shredded Parmesan cheese
2 ounces (1/4 package) Neufch tel cheese , (1/3 less fat than cream cheese), softened

Cook pasta in large saucepan as directed on package for al dente pasta. Drain well and return to saucepan. Keep warm.

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.

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.

Pour cheese mixture over hot cooked macaroni; mix well. Let stand 2 minutes before serving.

Makes 10 servings
Source: McCormick; photo credit: Nicole Morrissey from Prevention RD.