Mac and cheese with cauliflower and spinach
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 740, total fat 35 G., saturated fats 20 G., proteins 32 G., carbohydrates 74 G., fiber 10 G., cholesterol 99 mg, sodium 873 mg, sugar 11 G.
Calories 740, total fat 35 G., saturated fats 20 G., proteins 32 G., carbohydrates 74 G., fiber 10 G., cholesterol 99 mg, sodium 873 mg, sugar 11 G.
Transform everyone's favorite pasta in a gooey cheesy sauce into a healthy dish, filling it with plenty of vegetables. Plus, it's made with whole-grain pasta, which provides even more fiber. Boil it and toss it with blanched cauliflower and spinach into a light cheese sauce made with skim milk, white cheddar, and low-fat cream cheese. Serve each serving with a crunchy topping of spiced breadcrumbs. This addition will make even picky eaters happy with the vegetables.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tablespoons unsalted butter
- 3 cloves garlic, finely grated
- 1/3 cup panko
- 2 tbsp chopped fresh parsley
- 220 g whole grain pasta
- 1 small head of cauliflower, cut into small florets
- 3 tbsp. premium flour
- 2 cups of milk with 2% fat content
- 60 g low-calorie cream cheese, room temperature
- 220 g white cheddar, grated (about 2 cups)
- 150 g spinach (about 8 cups)
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Recipes with similar ingredients: butter, garlic, panko breadcrumbs, parsley, pasta, cauliflower, premium flour, milk, cream cheese, cheddar cheese, spinach
Cooking the dish according to the recipe:
- In a small nonstick skillet over medium heat, heat 1 tablespoon of butter, add 1 grated garlic clove, and cook until foamy. Stir in the breadcrumbs, season with salt and pepper, and cook, stirring, until golden brown, about 5 minutes. Transfer to a small bowl and toss with the parsley.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, adding the cauliflower 4 minutes before the end of the cooking time. Separately, set aside 1/4 cup of the water and drain the rest. Set the pasta and cauliflower aside. Gently wipe the pot clean.
- Return the pan to the stove, add the remaining 3 tablespoons butter, and melt over medium heat. Add the remaining 2 grated garlic cloves and cook for 1 minute. Stir in the flour and cook until golden brown, about 2 minutes. Whisk in the milk, bring to a simmer, and cook until thickened, 1 to 2 minutes. Stir in the cream cheese and cheddar until smooth; season with 1/2 teaspoon salt.
- Stir the spinach into the cheese sauce until completely wilted, then add the pasta and cauliflower, seasoning with salt and pepper to taste. Stir in 1 tablespoon of the pasta cooking water at a time until the sauce is smooth and pourable. Divide among plates and sprinkle with breadcrumbs.
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