Cranberry Cheddar Macaroni and Cheese

Cranberry Cheddar Macaroni and Cheese

Serves 8 to 10

Serve this rich, creamy comfort food straight from the pot, or transfer it to a buttered baking dish, top with buttered breadcrumbs and a handful of shredded cranberry cheddar and broil until golden brown.

  • 1 tablespoon butter
  • 1 cup chopped yellow onion
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
  • 4 cups cauliflower florets (about 3/4 pound)
  • 3 cups reduced-fat (2%) milk, divided
  • 1 pound whole wheat elbow macaroni
  • 2 tablespoons all-purpose flour
  • 1/2 pound cranberry cheddar, shredded (about 2 cups)
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Melt butter in a large pot over medium-high heat. Add onion, salt and pepper and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Add cauliflower and 1 cup of the milk, reduce heat to medium-low, cover and simmer until cauliflower is very tender, about 25 minutes. Carefully transfer to a food processor and purée until smooth; set aside.

Bring a large pot of salted water to a boil, add macaroni and cook until al dente, about 10 minutes; drain well and return empty pot to the stove. Whisk flour and remaining 2 cups milk together in the pot and bring to a simmer over medium heat, whisking constantly. Reduce heat to medium-low and simmer just until thickened, about 2 minutes. Remove pot from the heat and add cheese a handful at a time, gently stirring until melted. Fold in the puréed cauliflower mixture, then stir in the macaroni and salt and pepper to taste. Serve immediately.

Nutritional Info: 
Per Serving:350 calories (110 from fat), 12g total fat, 7g saturated fat, 35mg cholesterol, 340mg sodium, 47g carbohydrate (5g dietary fiber, 5g sugar), 17g protein

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