Lightened-Up Mac & Cheese with Cauliflower
Serves: 8 servings
  • 1 (14.5 oz) box Ronzoni Smart Taste elbow macaroni
  • ½ head cauliflower, trimmed and cut into florets
  • ½ cup Italian bread crumbs
  • 4 Tbsp reduced-fat grated Parmesan cheese
  • 8 oz. grated sharp cheddar
  • 4 oz. fat-free cream cheese
  • ½ cup fat-free half-and-half
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 1 Tbsp flat-leaf parsley, chopped
  1. Heat oven to 350 degrees F.
  2. Bring a large pot of water to a boil and add macaroni and cauliflower. Reserve a ½ cup of the water then drain macaroni and cauliflower.
  3. In a separate bowl, combine Italian breadcrumbs, 1 tablespoon of the Parmesan cheese and the chopped parsley together and set aside.
  4. Place cheddar, cream cheese, 3 tablespoons of Parmesan cheese, half-and-half, salt and pepper in the already heated pot you just used and mix in the macaroni and cauliflower. Stir until well-combined and cheese is completely melted. Add reserved water.
  5. Place in 8 greased ramekins (or a 9x13 baking dish) and top with bread crumb mixture. Bake for about 18 to 20 minutes, or until bubbling and the crumbs are browned. Enjoy!
Nutritional Information
Serving Size: 1 ramekin • Calories: 335 • Fat: 10 g • Carbs: 49 g • Fiber: 6 g • Protein: 16.6 g • WW Points+: 9 pts
Recipe by Eat Yourself Skinny at