✅ Servings: 4
⏱ Time: 15 minutes
🛒 Ingredients
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1½ cups dry whole wheat elbow macaroni
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1 cup cooked cauliflower florets (steamed & mashed)
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¾ cup fat-free evaporated milk or skim milk
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¾ cup reduced-fat sharp cheddar cheese, shredded
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2 tbsp light cream cheese
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¼ tsp garlic powder
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¼ tsp onion powder
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¼ tsp salt
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⅛ tsp black pepper
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1 tbsp grated Parmesan (optional)
👩🍳 Instructions
1️⃣ Cook pasta according to package directions. Drain and set aside.
2️⃣ Blend cauliflower with milk until smooth.
3️⃣ Heat cauliflower mixture in saucepan over medium-low.
4️⃣ Stir in cheddar, cream cheese, garlic powder, onion powder, salt, and pepper until melted and creamy.
5️⃣ Toss pasta with sauce. Add Parmesan if desired.
💡 Tips & Notes
✔ Cauliflower makes it ultra creamy without tasting veggie
✔ Add splash of milk if sauce thickens
✔ Use freshly shredded cheese for smooth melting
✔ Add steamed broccoli or chicken for protein boost
❓ Q/A
Q: Does it taste like cauliflower?
A: Nope — it tastes just like classic mac & cheese 😍
Q: Can I skip cream cheese?
A: Yes — just add 2 extra tbsp cheddar.
Q: Can I bake it?
A: Yes! Bake at 375°F (190°C) for 10 minutes with light breadcrumbs.
🧮 Weight Watchers (WW) Points
(Per serving — Blue Plan)
✅ 4–5 points per serving
(Depends on cheese brand & pasta type)