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Cauliflower Macaroni and Cheese (Healthy)

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 1 hr
Category: Side Dishes Sub Category: Other

what you need
  • 1 small head cauliflower, cut into 1-inch florets
  • 1/2 cup whole-wheat macaroni
  • 2 whole cloves
  • 1/2 small onion
  • 2 cups nonfat milk
  • 1 bay leaf
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 3/4 cup grated gruyere, divided
  • 2 teaspoons chopped chives
  • Red pepper sauce
  • 1 teaspoon grated nutmeg
  • Salt & freshly ground black pepper
  • Worcestershire sauce
make it
Preheat oven to 425 degrees F. Fill a large pot with water and bring to a boil. Cook cauliflower for 2 minutes. Remove and plunge in ice water; drain. Keep water boiling and cook macaroni until al dente; drain and set aside. While pasta cooks, press cloves into onion and let sit for 10 minutes.

In a medium-size pot over medium heat, bring milk and bay leaf to a simmer with clove-studded onion. In a medium heavy saucepan, melt butter over low heat. Mix in flour and cook for 2 minutes. Remove bay leaf and onion, then whisk milk into flour mixture; cook for 10 minutes more or until mixture comes to simmer. Add half the gruyere; pass mixture through a fine sieve. Add chives, red pepper sauce and nutmeg. Add salt, pepper & Worcestershire to taste.

Spread macaroni and cauliflower evenly in a 12x10 inch ovenproof dish, pour sauce over both, and sprinkle with remaining gruyere. Bake for 20 minutes.
If you are not a fan of gruyere cheese, you can subsitute and experiment with your favorite cheese.
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