Looking for some comfort food to take the edge off of a tiring day? This recipe from the new fifth edition of my Sports Nutrition Guidebook will give you a “food hug” within the boundries of a healthy meal. Enjoy!
Light-yet-lively Mac & Cheese
I’ve lightened up his family favorite meal by adding diced cauliflower. No one will notice the difference, especially if you use small shells for the pasta. The cauliflower hides inside the shell.
Becausethis recipe includes chopping and grating, invite a friend or family member to help you cook. While you make the sauce, someone can grate the cheese, and another person can dice the cauliflower. The final result is a meal made with love.
If you don’t have time to bake the Mac & Cheese, skip those instructions. It tastes good right off the stove top!
2 cups (about half a box) of uncooked small pasta, such as small elbows or small shells
2 cups finely diced cauliflower
2 cups milk
3 tablespoons flour
¼ tsp dry mustard
¼ tsp garlic powder
salt, pepper to taste
5 ounces shredded reduced fat cheddar cheese
Optional: 2 tablespoons lowfat cream cheese
1.Fill a pasta pot with water and to a boil. While the water is heating, dice the cauliflower into small pieces.
2.Add the pasta to the boiling water, cook for about five minutes, and then add the diced cauliflower. Drain when the pasta and cauliflower are tender, in about 4 or 5 minutes.
3. In a large saucepan, wisk together the flour and milk, place over medium-high heatand bring to a boil, stirring constantly.
4.Add the mustard, garlic powder, cayenne, (lowfat cream cheese), salt and pepper; mix well.
5.Add the grated cheddar cheese, stirring until melted.
6.Add the pasta and cauliflower.
7.Enjoy eating it as is, or pour the mixture into an 8 x 8 baking pan that has been treated with cooking spray and bake for 20 minutes or until the sauce is bubbly.
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