Super Mac

This lighter version of mac and cheese doesn't skimp on cheese or flavor, with pureed vegetables in place of cream and gluten-free pasta.

• Preparation Time: 15 mins
• Cooking Time: 49 mins
• Total Time: 1 hr 4 mins
• Calories: 292 Calories

Ingredients

• 4 carrots, sliced
• 3 quarts water
• 1 cup vegetable broth
• 1 head cauliflower
• 3 tablespoons grated Pecorino Romano cheese
• 1 cup shredded extra-sharp Cheddar cheese
• 1 teaspoon coconut oil
• 8 ounces gluten-free penne pasta
• 0.5 teaspoon salt
• 0.25 teaspoon hot pepper sauce
• 0.5 cup panko bread crumbs
• 1.5 teaspoons Dijon mustard
• 0.5 cup shredded Gruyere cheese
• 0.25 cup Neufchatel cheese

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Grease a 2-quart baking dish.

Step 2

Melt coconut oil in a small saucepan. Add panko and toss until toasted, about 5 minutes. Cool to room temperature; stir in pecorino cheese.

Step 3

Bring a large pot of salted water to a boil. Cut 3 cups of small florets from cauliflower head. Cut remaining cauliflower, including stem, into 2-inch pieces. Boil 2-inch cauliflower pieces and carrots until very tender, 10 to 12 minutes. Strain, reserving water.

Step 4

Place broth, Gruyere cheese, Neufchatel cheese, Dijon mustard, salt, and hot pepper sauce in the bowl of a food processor. Add cooked cauliflower and carrots; puree until smooth and creamy.

Step 5

Return water to a boil in a large pot. Add pasta; boil for 3 minutes. Add cauliflower florets; boil for 1 minute more. Strain pasta and cauliflower, return to pot, and stir in cauliflower and cheese mixture. Spread pasta mixture in prepared baking dish; top with shredded Cheddar cheese and the panko mixture.

Step 6

Bake in preheated oven until golden brown and bubbly, 30 to 35 minutes.