Super Mac

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

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.

Ingredients

  • ½ teaspoon salt
  • 4 carrots, sliced
  • 3 quarts water
  • ¼ teaspoon hot pepper sauce
  • 1 cup vegetable broth
  • ½ cup shredded Gruyere cheese
  • 1 head cauliflower
  • ½ cup panko bread crumbs
  • 1 ½ teaspoons Dijon mustard
  • 3 tablespoons grated Pecorino Romano cheese
  • 1 cup shredded extra-sharp Cheddar cheese
  • 1 teaspoon coconut oil
  • ¼ cup Neufchatel cheese
  • 8 ounces gluten-free penne pasta

Categories

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