Lightened up macaroni and cheese made with three cheeses and cauliflower to reduce calories. It’s a comforting, satisfying dish that works as a main or a hearty side.
As a food blogger I like to share a mix of classic recipes and fresh takes on favorites. While I don’t always prepare an entire holiday feast (and pumpkin pie isn’t my thing), I do love comforting sides like mashed potatoes slathered in gravy or a generous scoop of stuffing alongside turkey. With the holidays approaching, I’ve been testing a few dishes you might want to add to your menu.
Recently roasted cauliflower became a staple in our kitchen. It’s versatile, flavorful, and a great way to lighten richer dishes. This macaroni and cheese swaps some of the pasta and heavy ingredients for cauliflower, keeping the indulgent texture while trimming calories. If you prefer an alternate lighter version, there are other gluten-free or low-fat adaptations worth exploring, but this version keeps plenty of cheesy flavor while being slightly lighter than a classic mac and cheese.
It makes a delicious meal and reheats well—leftovers even pair nicely with taco-style toppings or extra vegetables for a different take.
Decide for yourself if this is truly lightened up — taste it first and judge later. 😉
Lightened Up: Three-Cheese Macaroni
Ingredients
- 1 large egg
- 1/2 cup heavy cream
- 1/2 cup 2% milk
- Pinch cayenne pepper
- Pinch freshly grated nutmeg
- 1/2 teas smoked paprika
- Kosher salt and freshly ground black pepper
- 1 1/3 cups grated extra-sharp cheddar cheese
- 1/2 cup grated havarti cheese
- 3/4 cup grated pecorino romano
- 1/2 head cauliflower – cut into small florets
- 2 cups medium pasta shells
- 2 cups medium whole wheat pasta shells
Instructions
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Whisk together the egg, heavy cream, milk, cayenne, nutmeg, smoked paprika, salt, and pepper in a bowl. In a separate bowl combine 1 cup of the cheddar, 1/2 cup havarti, and 1/2 cup pecorino romano.
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Bring a large pot of salted water to a boil. Add the cauliflower and cook until tender and almost falling apart, about 7 minutes. Remove with a slotted spoon to a bowl. Add the pasta to the same pot and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup of the cooking water. Preheat the broiler.
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Return the empty pot to medium-low heat. Combine the egg mixture and the grated cheeses in the pot and stir constantly until the cheeses melt and the sauce begins to thicken. Remove from heat and add the cauliflower. Puree the mixture with an immersion blender until smooth and light (or transfer to a regular blender). Stir in reserved pasta water a little at a time until the sauce is creamy.
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Toss the cooked pasta with the sauce, taste and adjust seasoning with salt and pepper. Transfer to a shallow casserole dish and top with the remaining cheddar and pecorino romano. Broil until the top is golden and bubbling, about 5 minutes. Let rest briefly before serving.
Notes
Nutritional information is approximate and will vary based on exact ingredients used.
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