I have been trying to develop this recipe for a while. I love macaroni and cheese, but I want to enjoy it in a healthy way. As my readers know, my mission when I create recipes is to make our already favorite foods in a more clean and nutrition beneficial way. I finally created a delicious way to have mac and cheese while getting lean protein and a serving of vegetables. As always, feel free to alter the recipe to you and your families specific liking.
What you need:
This recipe is designed for a small, 8-9 inch baking pan. If you are using a standard, large baking pan, double everything in this recipe.
- Half a bag of frozen or fresh cauliflower
- Half a box (6 oz) of hidden veggie noddles (or healthy noodle of choice)
- 1 cup of low fat or fat free cottage cheese
- 1 container (5-6 oz.) of plain frozen yogurt (do not accidentally buy vanilla, this will be disgusting. Yes, I am unfortunately speaking from experience. Ensure your greek yogurt is plain.)
- 3/4 cup of plain Almond Milk (or healthy milk of choice; coconut, skim, etc.)
- 1-2 cup of low fat shredded cheese of choice
What you do:
1.) Preheat oven to 350 degrees
2.) Boil noodles
3.) Cook cauliflower as instructed; microwave or boil to get them soft
4.) Once cauliflower is cooked, place it in a blender or food processor with almond milk, then mix until you have a thick, creamy mixture. I have an old, not so great blender so I had to thoroughly mix and stir for about 5 minutes to get this accomplished.
5.) Place cauliflower mixture, cottage cheese, and Greek yogurt into a large mixing bowl and blend together thoroughly.
6.) Drain noodles through a strainer then add them into the mixing bowl
7.) Combine everything together thoroughly
8.) Place into baking pan
9.) Top with low fat shredded cheese of choice
10.) Bake 20-40 minutes until top of cheese is slightly browned and bubbly. If you used a 8-9 inch baking pan, cooking time is approximately 20-25 minutes; a larger pan will be closer to 40.
This will vary based on different ingredients and specific brands used; this is to be used as a generic guide only.
Click here for the printer friendly version of the recipe!