Cauliflower Mac & Cheese Bake
Cauliflower Mac & Cheese. Yes, that sounds weird I know.
I’m not sure what it is, but there is just something super comforting about eating good ‘old fashioned Mac & Cheese. Sadly, eating it out of a box doesn’t leave much room for nutrition. It’s just a box of empty carbs and fake cheese. That being said, we all know I’m not a fan of giving up the foods that I love, so I decided to try and come up with something that was hopefully almost as satisfying and comforting as the real thing, but that I could also eat and not feel guilty about it. So today I’m serving you up healthy Cauliflower Mac & Cheese realness, using a variety of real cheeses, cauliflower, and egg whites. My goal was to pump up a traditional mac and cheese bake with veggies and infuse it with protein. The whole time I was making it I was convinced that this wasn’t going to turn out, but I was so pleased with the outcome. I hope you enjoy it as much as I did!
High Protein Mac & Cheese Bake
6oz. (1 1/3 Cups) Macaroni (Dry)
- 1 Head of Cauliflower, chopped
- 8 Oz. (2 Cups) Light Cheddar Cheese, shredded
- 1 Cup Cottage Cheese
- ½ Cup Ricotta Cheese
- ¼ Cup Parmesan Cheese
- ½ Cup Milk
- 1/2 Cup Egg Whites
- 1 Tsp. Dried Mustard
- Salt & Pepper to Taste
- 1 Tbsp. Butter, melted
- 2/3 Cup Breadcrumbs
- 1 Tsp. Fresh Thyme
- Garnish with fresh parsley or dill
Preheat oven to 350F. Bring a large pot of water to a boil and lightly salt. Add pasta, and cook to al dente as per package instructions. While pasta is cooking, steam or boil your cauliflower until tender about 5-7 Minutes. Drain the pasta and cauliflower once done. Then, using a medium baking dish (about 9×13), mix together the pasta, cauliflower, cheddar cheese, cottage cheese, ricotta cheese, Parmesan cheese, milk, egg whites, mustard and salt, and pepper. Top the macaroni and cauliflower cheese mixture with the melted butter and then with the breadcrumbs & thyme. Bake for about 30 minutes, until the top is golden brown.
Serve ¼ of Recipe for 1 Serving
466 Calories, 36g Carbs, 36.2g Protein, 21.3g Fat, 706.8mg Sodium, 3g Fiber, 5.7g Sugar
Items we used:
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