Recipe
Cheesy Chipotle-Cauliflower Mac

Smoky, spicy mac ‘n’ cheese? Yes, please!
This comforting mac ‘n’ cheese recipe delivers a lot of sneaky nutrition, courtesy of the steamed cauliflower blended into the smoky, spicy chipotle cheese sauce. Add in sautéed onion and garlic, fresh spinach, and whole-wheat pasta, and you’ve got a high-fiber, high-protein, calcium-rich bowl you’ll enjoy all year long.
Ingredients | Serves 4
cups cauliflower florets
ounces whole-wheat fusilli or rotini pasta
cup nonfat milk
chipotle pepper in adobo, minced, plus 1 tablespoon adobo sauce
tablespoon olive oil
cup finely chopped yellow onion
cloves garlic, minced
cups chopped fresh spinach
teaspoon salt
tablespoon whole-grain Dijon mustard
cup finely chopped yellow onion
cloves garlic, minced
cups chopped fresh spinach
teaspoon salt
tablespoon whole-grain Dijon mustard
ounces reduced-fat Cheddar cheese, shredded (about 1 cup)
ounces part-skim mozzarella cheese, shredded (about 1/2 cup)
Ground pepper (optional)
Paprika (optional)
Preparation
STEP 1
Place a steamer basket in a large saucepan, add water to just below the basket, and bring to a boil. Add cauliflower to the basket; cover, reduce heat to medium, and steam until very tender, 8 to 10 minutes.
STEP 2
Meanwhile, bring a large pot of water to a boil. Cook pasta for 2 minutes less than the package directions. Drain the pasta and transfer to a large bowl.
STEP 3
Transfer the cauliflower to a food processor or blender. Add milk, chipotle, and adobo sauce; puree until smooth.
STEP 5
Pour the sauce over the pasta and gently stir to combine. Garnish with pepper and paprika, if desired.
STEP 2
Meanwhile, bring a large pot of water to a boil. Cook pasta for 2 minutes less than the package directions. Drain the pasta and transfer to a large bowl.
STEP 3
Transfer the cauliflower to a food processor or blender. Add milk, chipotle, and adobo sauce; puree until smooth.
STEP 4
Dry the large saucepan. Add oil and heat over medium heat. Add onion and cook until softened and transparent, 2 to 3 minutes. Add garlic and cook until fragrant, 1 minute. Add spinach and cook until lightly wilted, 2 minutes. Reduce heat to medium-low, carefully add the cauliflower mixture and stir to combine. Stir in salt and mustard. Gradually whisk in Cheddar and mozzarella just until smooth, about 1 minute. Remove from heat.
STEP 5
Pour the sauce over the pasta and gently stir to combine. Garnish with pepper and paprika, if desired.
Nutrition Per Serving
Calories | 452 |
Total Fat | 15 g |
Saturated Fat | 6 g |
Cholesterol | 32 mg |
Carbohydrates | 58 g |
Fiber | 9 g |
Total Sugars | 7 g |
Added Sugars | 0 g |
Protein | 25 g |
Sodium | 606 mg |
Potassium | 702 mg |
Iron | 4 mg |
Folate | 148 mcg |
Vitamin A | 3161 IU |
Vitamin C | 48 mg |