This recipe is from her newest book, Comfort Food Fix: Feel Good Favorites Made Healthy (Wiley Hardcover; October 17, 2011; $29.99), a collection of healthy versions of comfort food classics. Ellie provides 150 soul-satisfying recipes in this book including hearty favorites like meatloaf, lasagna, chicken pot pie, crab cakes, mashed potatoes, and more -- all without the calories and saturated fat.
Using quality, seasonal ingredients and skipping the heavy calories often found in Mac and Cheese, Ellie will tweet step-by-step as she recreates her “Skillet Mac and Cheese” in the digital world for followers. She’ll also be sharing her tips for indulging in your favorite food holiday without going overboard.
Come join Ellie and the rest of us for this twitter chat. Her twitter handle is @ellie_krieger. She’ll be answering questions along the way and tweeting photos of her progress. At the end of the hour-long chat, Ellie will also send free copies of her newest book to those who submit the best photos of their own “Skillet Mac and Cheese”!
Serving mac and cheese in the skillet it’s baked in amps up the homey comfort factor. The secret ingredient in this bread crumb-topped beauty is the finely chopped cauliflower that blends in subtly with the pasta. Using three different cheeses guarantees maximum flavor and meltability.
2 cups 1-inch-wide cauliflower florets
11/4 cups Light-and-Crisp Whole-Wheat Bread Crumbs (page 73)
3 tablespoons freshly grated Parmesan cheese
2 teaspoons olive oil
3 cups cold low-fat (1%) milk
3 tablespoons all-purpose flour
11/4 cups shredded extra-sharp cheddar cheese (5 ounces)
1/4 cup shredded Gruyère cheese (1 ounce)
2 teaspoons mustard powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
6 ounces (11/2 cups) whole-grain elbow macaroni, cooked for 3 minutes less than the package directions (about 3 cups cooked)
Nonstick cooking spray
STEP 1: Preheat the oven to 375°F.
STEP 2: Place the cauliflower into a steamer basket fitted over the pot, cover, and steam until just tender, about 5 minutes. Finely chop the steamed cauliflower.
STEP 3: In a small bowl, combine the bread crumbs, Parmesan, and oil.
STEP 4: In a large saucepan, whisk together the milk and flour until the flour is dissolved. Whisking constantly, bring the mixture to a gentle boil over medium heat. Reduce the heat to medium low and simmer until the mixture thickens slightly, 2 to 3 minutes. Stir in the cheddar, Gruyère, mustard powder, paprika, salt, black pepper, and cayenne pepper. Whisk until the cheeses are melted and the mixture is smooth, 1 to 2 minutes. Add the chopped cauliflower and macaroni and stir until well coated.
STEP 5: Spray an ovenproof 10-inch high-sided skillet with cooking spray. Pour the mixture into the prepared skillet. Sprinkle with the bread crumb mixture, place on a baking sheet, and bake until the top is browned and the cheese is bubbly, 35 to 40 minutes.
Makes 6 servings - Serving size 11/4 cups
Per Serving Calories 360; Total Fat 14 g (Sat Fat 8 g, Mono Fat 4.7 g, Poly Fat 0.8 g); Protein 20 g; Carb 40g; Fiber 5 g; Cholesterol 40 mg; Sodium 540 mg
Excellent source of Calcium, Iodine, Magnesium, Manganese, Phosphorus, Protein, Riboflavin, Selenium, Vitamin C
Good source of Copper, Fiber, Folate, Iron, Niacin, Pantothenic Acid, Potassium, Thiamin, Vitamin A, Vitamin B6, Vitamin B12, Vitamin D, Vitamin K, Zinc
Disclosure: I did not receive any products nor was paid for this post. I was provided info and access to images and recipe from the PR firm to share. The expressed opinions are my own and personal thoughts. No other compensation was given.