Fake It 'til You Bake It!
Serving Size: 1/4th of recipe (about 1 1/3 cups)
PointsPlus® value 6*
Creamy, cheesy pasta, topped with breadcrumbs and fresh out of the oven? Yes, please! This guilt-free take on a fattening favorite will knock your socks off...
3 cups frozen cauliflower florets
4 1/2 oz. (about 1 1/4 cups) uncooked high-fiber elbow macaroni
5 wedges The Laughing Cow Light Creamy Swiss cheese
1/4 cup fat-free shredded cheddar cheese
1/4 cup fat-free milk
2 tbsp. fat-free sour cream
2 tsp. Dijon mustard
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/2 cup panko breadcrumbs
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. black pepper
Optional seasonings: additional salt and black pepper
Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.
Place cauliflower in a large microwave-safe bowl; cover and microwave for 3 minutes. Uncover and stir. Re-cover and microwave for 2 - 3 minutes, until hot. Drain excess liquid. Roughly chop cauliflower, return to the bowl, and cover to keep warm.
In a medium-large pot, cook pasta per package instructions, about 8 minutes. Drain pasta and stir into cauliflower. Cover to keep warm.
In a medium microwave-safe bowl, combine cheese wedges, shredded cheese, milk, sour cream, and mustard. Mix well. Microwave for 1 minute, or until cheeses have melted. Whisk until smooth.
Add cheese mixture to the pasta and cauliflower. Stir to coat. Transfer contents to the baking pan.
In a medium microwave-safe bowl, microwave butter for 20 seconds, or until melted. Add panko breadcrumbs and seasonings, and stir to coat. Evenly distribute mixture over the contents of the baking pan.
Bake until lightly browned, 25 - 30 minutes. Enjoy!
MAKES 4 SERVINGS