Skillet Mac and Cheese

Ingredients for Skillet Mac and Cheese

• 2 cups 1-inch-wide cauliflower florets

• 1 1/4 cups Light-and-Crisp Whole-Wheat Bread Crumbs

• 3 cucchiai di parmigiano grattugiato fresco

• 2 cucchiaini di olio d'oliva

• 725ml cold low-fat (1%) milk

• 3 cucchiai di farina normale

• 160g shredded extra-sharp cheddar cheese (140g)

• 30g shredded Gruyère cheese (30g)

• 2 teaspoons mustard powder

• 3/4 cucchiaini di paprika

• 1/2 cucchiaini di sale

• 1/2 cucchiaini di pepe nero macinato fresco

• 1/4 cucchiaini di pepe di cayenna

• 170g (350ml ) wholegrain elbow macaroni, cooked for 3 minutes less than the package directions (about 725ml cooked)

• Spray da cucina antiaderente

Preriscalda il forno a 191°C.

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.

In a small bowl, combine the bread crumbs, Parmesan, and oil.

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.

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.

Avvertenza

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