Ingredients

The following ingredients have 8 Servings
  • 2 cups chopped cauliflower florets
  • 12 ounce package dry pasta
  • 12 ounce can fat-free evaporated milk
  • 8 ounce package reduced-fat cream cheese (in 8 pieces)
  • 8 ounce package sharp white cheddar cheese (grated or in small cubes, divided)
  • 1 teaspoon dried mustard
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • butter cracker crumbs ((optional))

Instruction

  • Preheat oven to 350 F. Grease a 2.5-quart baking dish. Bring a large pot of salted water to boil. Add cauliflower, and cook until tender, about 10-15 minutes.
  • Once the cauliflower is tender, remove from water, puree until smooth, and then set aside.
  • I skim the cauliflower out so that I can use the boiling water for the pasta, too. Once you have removed the cauliflower from the boiling water, add the pasta, and cook according to the package directions.
  • Meanwhile, begin the cheese sauce. Add evaporated milk to a large saucepan. Warm milk to simmer, and then add cream cheese.
  • Stir until cream cheese melts. Add the cauliflower puree, 1 cup cheddar cheese, mustard, garlic, salt, and pepper; stir to combine.
  • Pour half noodles into prepared baking dish. Cover with half of the cheese sauce. Add the remaining noodles.
  • Pour remaining sauce over noodles, and pour remaining cheese over sauce. Cover tightly with foil, and bake for 10-15 minutes, or until hot and bubbly.
  • Remove foil, and sprinkle with crumbs, if using, and continue cooking for about 5 minutes, or until cheese has melted.