Low guilt mac 'n cheese
This is only about 4 points a serving!!
4 oz. (1 cup) whole wheat elbow macaoni
3 cups cauliflower florets (about 1/2 medium head) chopped into 1/4 inch pieces
1 T. unsalted butter
2 T. flour
1 cup chicken broth
1 cup 2% milk
1/4 tsp. black or white pepper
pinch of cayenne
1 cup grated lowfat cheddar cheese
1/2 cup bread crumbs (I used whole wheat bread)
1. Lightly oil 8-inch casselole dish. Bring 6 cups of water to a boil in a large pot. Add noodles and coook for 4 minutes. Add cauliflower pieces to noodles and cook for 3 more minutes or al dente.
2. While noodles are cooking, preheat broiler and put oven rack in middle position.
3. Heat butter in a medium sized pot over medium heat. Whisk in flour and cook, whisking frequently, until golden, about 2 minutes. Slowly whisk in broth and milk, and cook at a low boil for 7-9 minutes until thickened. Whisk in pepper and cayenne. Whisk in cheese 1/4 cup at a time, until melted. Taste and season with salt and additional pepper as needed.
4. Add cooked pasta and cauliflower to cheese mixture and stir to coat. Transfer to prepared dish and sprinkle with crumbs. Broil until golden, about 2 minutes. Serves 6