This recipe is a great version of mac & cheese that gives you a little more fibre and protein and a lot less guilt! By adding cauliflower and white beans you make it a pretty balanced meal. It is also a great heart-healthy, vegetarian meal. Serve with a little salad or raw veggies for a complete meal.
For those with tummy-troubles (if you have IBS), the beans, shallot and cauliflower may contribute to some uncomfortable symptoms, so this recipe may not be for you. For those with fructose-malabsorption this recipe is safe, and for those with lactose-intolerance, using an old cheddar and parmesan (as in this recipe) is a great way to enjoy cheese with very little to no lactose (0 to 0.2 g per oz). Just make sure you don’t have a large portion of this dish. You can find a Low FODMAP and vegan Lightened Up Mac and Cheese recipe here.
Recipe: Homemade Healthier Mac & Cheese
1 shallot, minced
1 Tbsp olive oil
2 cups cauliflower
2 cups water
1 can (2 cups) white kidney beans
Ground pepper
Dash of cayenne
1 cup old cheddar cheese, grated
1/4 cup parmesan, grated
4 cups cooked macaroni pasta
Heat olive oil in a medium-sized saucepan on medium heat. Add shallots & cook until translucent, 4 to 5 minutes.
Add cauliflower, water, beans, freshly ground pepper & a pinch of cayenne. Heat to a simmer and cook for 5 to 7 minutes, until cauliflower is tender. Puree with a hand–blender.
Mix both cheeses together and set 1/4 aside. Add 3/4 cheese to pureed sauce. Mix in the macaroni pasta.
Pour sauce & pasta into a baking dish and top with the rest of the cheese.
Broil in oven for 3 to 5 minutes until top is golden.