Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Healthy Macaroni and Cheese with Cauliflower Peas and Edamame

Cauliflower Macaroni and Cheese with Vegetables


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

Description

A healthy macaroni and cheese recipe for the springtime! With cauliflower, peas and edamame and crunchy breadcrumb topping. It is made lighter with non-fat milk and no butter, but there is still plenty of flavor!


Ingredients

Units Scale
  • 8 ounces (2-Cups) whole-wheat macaroni
  • 2 cups chopped raw cauliflower florets, about 1/2 head
  • 1 cup frozen peas, thawed
  • 1 cup frozen shelled edamame, thawed
  • 2 3/4 cups low-fat milk, divided
  • 1/4 cup all-purpose flour
  • 2 teaspoon Dijon mustard
  • 1 teaspoon salt, plus a pinch
  • 1/4 teaspoon granulated garlic powder
  • 1/4 teaspoon ground white pepper
  • 8 ounces shredded Sharp Cheddar such as Cabot Vermont Sharp
  • 1/4 cup chopped fresh chives
  • 2 tablespoons breadcrumbs, preferably whole-wheat
  • 1 teaspoon organic canola oil or avocado oil
  • 1/2 teaspoon paprika

Instructions

  1. Coat an 2 ½ quart baking dish with cooking spray. Preheat oven to 400 degrees F. Bring a large pot of lightly salted water to a boil.
  2. When water boils, cook pasta 1 minute less than time according to package instructions. In last 2 minutes of cooking time, add cauliflower, peas and edamame to cooking liquid. Drain thoroughly (the pasta and vegetables will continue cooking in the sauce in step 4.)
  3. Meanwhile, heat 2 ¼ cups milk in a medium saucepan over medium heat until steaming but not simmering. Whisk the remaining ½ cup milk, flour, Dijon, 1 teaspoon salt, garlic powder and white pepper in a small bowl. Whisk the flour mixture into the steaming milk, and continue heating, stirring often, until the mixture thickens and bubbles, about 4 minutes. Remove from the heat and stir in cheddar and chives. Stir until melted and smooth.
  4. Stir pasta and cauliflower into cheese sauce. Transfer the pasta to the prepared dish (it will seem very loose.) Mix breadcrumbs, oil paprika and the pinch salt in a small dish. Top macaroni with the breadcrumb mixture. Transfer to the oven and bake until bubbling and the breadcrumb topping is golden, 18 to 22 minutes. Let sit about 10 minutes to cool before serving.

Notes

Total time includes 10 minutes of cooling time.

Make Ahead:

Cook the pasta, cheese sauce and breadcrumbs. Assemble the macaroni and cheese in a baking dish. Before baking, cover with tin foil and wrap with plastic wrap. Store it in the refrigerator for up to 2 days or freeze it for 2 to 3 months.

  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Stove Top and Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1/6th casserole
  • Calories: 488
  • Sodium: 852
  • Fat: 18 g
  • Saturated Fat: 9 g
  • Carbohydrates: 57
  • Fiber: 11
  • Protein: 30
Get simple, trusted recipes made with real food

Meals you CAN cook on busy weeknights emailed each week!

Plus a FREE Bonus:
Best Healthy Weeknight Dinners E-Book