Cauliflower Mac N Cheese - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 pound short cut pasta (recommended: macaroni, ziti or penne rigate or, whole wheat or whole grain pasta)
- 1 tablespoon extra-virgin olive oil
- 1 large head cauliflower
- 1 cup chicken stock
- 3 tablespoons butter
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 3 tablespoons flour
- About 2 1/2 cups whole milk
- Freshly ground black pepper
- Freshly grated nutmeg
- 3 to 4 sprigs fresh sage leaves, very thinly sliced
- 2 tablespoons Dijon mustard
- 1 cup sharp white Cheddar cheese
- 1 cup Gruyere cheese
- 1 cup shredded Parmigiano cheese
- 1 small bundle watercress, washed and chopped
Instructions
- Bring water to a boil for pasta. Salt the water and undercook the pasta by 2 minutes, about 5 to 6 minutes.
- While the water comes to a boil, in a covered Dutch oven heat extra-virgin olive oil over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot and add 1 cup stock, cover and steam 12 to 15 minutes until tender. Remove and separate the cauliflower into florets. Discard water from pot.
- Over medium heat in the same pot, melt the butter, then add onions and garlic. Saute for 3 to 4 minutes, until tender. Add in the flour and whisk for 1 minute. Whisk in the whole milk and season with salt, pepper, nutmeg, and sage. When thickened, stir in the Dijon mustard and 2/3 of the combined cheeses.
- Drain the pasta, add to the cauliflower, stir in the cheese sauce, transfer to baking dish, top with remaining cheese. Cool completely and cover for a make-ahead meal.
- Preheat the oven to 400 degrees F.
- Bake until brown on a baking sheet to catch the bubble-over. The casserole will take 40 to 45 minutes to heat through.
- Garnish bowls of cauli-mac-n-cheese with chopped spicy watercress.
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