I'm always tinkering with my mac and cheese recipe. Mac and cheese is probably my favorite food in the whole world, so this makes sense (I hope).
Anyway, I recently discovered Trader Joe's new smoked cheese blend. I LOVE smokey cheese. So it seemed natural to use it in the next incarnation of Sleevey's Mac.
Other changes...I found a technique in Cooking Light for eliminating butter entirely by using a flour-water slurry instead. I think it's an acceptable change - let me know what you think! The trick is to make sure your slurry is very, very smooth before you add the rest of the milk, and that the mixture stays smooth.
I also ran out of Tabasco, so I used a tablespoon or so of dijon mustard to add a kick. Pretty good!
Oh, and a tip for the cauliflower: I pretty much always use frozen. It's just easier. I had always boiled it before grating it, but this time I steamed it. MUCH nicer. The firmer texture is definitely better, plus it's less wet.
1 cup (dry) macaroni noodles
2 cups cauliflower - steamed, grated and dried
2 T flour (I use whole wheat)
1 1/2 cups skim milk
2 - 12 oz bags of TJ's smoked cheese blend
Dijon mustard (or Tabasco, or whatever) to taste
Salt and pepper
Boil macaroni in well-salted water until al dente. Drain and mix with the grated cauliflower, set aside. In a saucepan over medium heat, whisk together flour and 1/2 cup of milk until very smooth. Add remaining milk and heat to boiling, stirring constantly. Mixture should thicken enough to coat the back of a spoon. Mix in all except 1 1/2 cups of cheese (a little bit at a time - keep it smooth!). Mix in mustard/Tabasco/whatever, plus salt and pepper, to taste. Press into a baking dish prepped with cooking spray and bake for 30 minutes at 350.
Makes 18 servings. The serving size is based on what my sleeve holds comfortably, so ymmv.
3/8 cup (1/18 recipe) = 175 cals, 11 g fat, 9 carbs, 10 protein.