Ingredients
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8 oz elbow macaroni
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1 cauliflower head
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1 medium yellow onion
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1 celery stalk
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2 tbsp peanut oil
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3 cups shredded low-fat Cheddar
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1 cup part-skim shredded mozzarella cheese
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4 oz low-fat cream cheese
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¼ cup low-fat milk
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3 tsp ground nutmeg
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7 oz sliced ham, cut into thin strips
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5 tbsp panko bread crumbs
Steps
1
Preheat the oven to 350° F. Cook the pasta according to package directions until al dente. Drain the pasta and place back in pot. Meanwhile, bring a pot of salted water to a boil. Cut the cauliflower into small florets and boil for 2 min.
2
Dice the onion and the celery. Heat the oil in a skillet over medium heat and sauté the onion and celery for 5 min., or until soft.
3
Add the onion and celery to the cooked pasta. Fold in the cheddar, mozzarella, cream cheese, milk and nutmeg. Mix over low heat for 2 min. or until the cheese is melted. Fold in the cauliflower and ham. Pour the pasta into a 13x9-inch baking dish and sprinkle the panko over the top. Bake for 25 min., or until cauliflower is tender and the top is golden brown.
