Almost guilt free mac and cheese

Name: Almost guilt free mac and cheese
Total time: 45 min
Yield: 8 servings
Ingredients: 226.8 g elbow macaroni; 1 medium Head cauliflower; 453.59 g chicken breasts; 2 Tbsps olive oil; 5 Tbsps butter; 3 Tbsps flour; 1 Tbsp mustard; 708 ml soy milk; 1 medium yellow onion; 2 bay leaves; 0.5 tsps paprika; 0.5 lemon juice; 0.25 tsps fresh thyme leaves; 0.5 tsps garlic powder; 0.12 tsps peppers; 2 free range eggs; 141.75 g goat cheese; 141.75 g parmigiano reggiano; 170.1 g swiss cheese; 60 g panko; 8 servings kosher salt; 8 servings black pepper

A budget-friendly recipe for Almost Guilt Free Mac and Cheese that covers 31% of your daily vitamins and minerals needs per serving.

Ingredients

elbow macaroni

226.8 g

cauliflower

1 medium Head

chicken breasts

453.59 g

olive oil

2 Tbsps

butter

5 Tbsps

flour

3 Tbsps

mustard

1 Tbsp

soy milk

708 ml

yellow onion

1 medium

bay leaves

paprika

0.5 tsps

lemon juice

0.5

fresh thyme leaves

0.25 tsps

garlic powder

0.5 tsps

peppers

0.12 tsps

free range eggs

goat cheese

141.75 g

parmigiano reggiano

141.75 g

swiss cheese

170.1 g

panko

60 g

kosher salt

8 servings

black pepper

8 servings

Method

Preheat oven to 425 degrees Farenheit.
For Roasted Cauliflower
Clean core and leaves from cauliflower (you do not have to have any precision when doing this). Chop cauliflower into pieces. Pieces should be roughly 1/2" - 3/4".
Place chopped cauliflower pieces onto a baking sheet.
Drizzle olive oil over top of cauliflower and mix to thoroughly coat pieces.
After 20 minutes, toss cauliflower pieces to brown all sides.
Bake for another 20 minutes or until edges are browned.
Remove from oven and lower temperature to 350 degrees Farenheit.
For Macaroni and Cheese
In a large pot of boiling and salted water, cook pasta until it is al dente. Once done, drain.
In another large saucepan, over medium high heat, melt 3 tablespoons of butter. Once melted, whisk in flour. Keep whisking to ensure that there are no lumps. After 5-7 minutes, the butter and flour mixture should be a light caramel color.
Add the soy milk, bay leaves, paprika, lemon juice, thyme, garlic powder and Szechuan pepper. Stir occasionally for 10 - 15 minutes. The mixture should thicken up.
Remove bay leaves.
In a medium size bowl thoroughly mix eggs. Using a 1/4 cup measuring cup, slowly add milk mixture to eggs (temper the eggs). While adding the hot mixture to the eggs, make sure that you keep whisking. Once you have roughly 2 cups of the soy milk mixture in with the eggs, dump everything into the main saucepan and stir.
Add in 3/4 of the shredded cheeses, and all of the goat cheese, and stir to combine.
Add in the cooked, diced chicken and roasted cauliflower. Once these are combined, add the cooked pasta and stir thoroughly.
Season with salt and pepper.
Pour into a 9"x13" baking pan.
Cover with remaining cheese.
Melt 2 tablespoons of butter in a saute pan.
Add panko bread crumbs and stir to coat all of the crumbs with butter.
Top the mac and cheese with the panko crumbs and bake for 30 minutes.
Let rest for 15-20 minutes before serving.
If you really want to kick up the heat factor in this, you can add tablespoon of Sriracha hot sauce to the mix.

Nutrition:

585 kcal

Carbs

38 g

Fat

30 g

Protein

38 g

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