COMFORT CLASSIC


CAULIFLOWER MAC & CHEESE Cauliflower adds a hidden layer of nutrition to this recipe. Add 1 head of broccoli for even more veggie power.


PREP TIME 10 MIN.–COOK TIME 35 MIN. READY IN 45 MIN. – SERVINGS 6


CREAMY SAUCE


Before you drain your pasta, use a ladle to scoop out about 1 cup of the cooking liquid. Use it to thin pasta sauces—


the starch in the water will keep the sauce creamy and full of flavor.


Al dente every time 1. Add pasta to rapidly boiling, salted water.


2. Stir for a minute or 2 to prevent clumping


3. Remove from heat 1 min. before recommended time and drain immediately.


76 SEPTEMBER 2016


PANKO CRUMBS These Japanese-style bread crumbs are super light and crisp.


THE TRICK TO


8 oz elbow macaroni 1 cauliflower head 1 medium yellow onion 1 celery stalk 2 tbsp vegetable oil 3 cups low-fat shredded Cheddar 4 oz low-fat cream cheese


1 cup part-skim shredded mozzarella cheese ¼ cup low-fat milk ¼ tsp ground nutmeg 7 oz sliced ham, cut into thin strips 5 tbsp panko bread crumbs


STEP 1 Preheat the oven to 350°F. Cook the pasta according to package directions until al dente. Drain the pasta and place back in pot. Meanwhile, bring a pot of salted water to a boil. Cut the cauliflower into small florets and boil for 2 min. STEP 2 Dice the onion and the celery. Heat the oil in a skillet over medium heat and sauté the onion and celery until soft, 5 min. STEP 3 Add the onion and celery to the cooked pasta. Fold in the Cheddar, cream cheese, mozzarella, milk and nutmeg. Mix over low heat until the cheese is melted, 2 min. Fold in the cauliflower and ham. Pour the pasta into a 13-inch x 9-inch baking dish and sprinkle the panko over the top. Bake until cauliflower is tender and the top is golden brown, 25 min.


Per serving: 537 calories, 26g fat, 13g saturated fat, 82mg cholesterol, 954mg sodium, 43g carbohydrate, 3g fiber, 5g sugar, 33g protein


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