Cheeseless Cauliflower Mac and Cheese
This comforting Cauliflower Mac and Cheese is loaded with flavour but awesomely cheese-free, lighter and packed with extra veggies!
Serving: 4
Ingredients
- 350 g macaroni pasta, or other short pasta
- 250 ml Cauliflower Alfredo Sauce
- 90 g panko breadcrumbs
- 1 teaspoon sweet paprika
- ¼ teaspoon nutmeg
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves, optional
- 1 teaspoon chopped garlic
- 1 tablespoon extra virgin olive oil, plus extra as needed
Instructions
- Preheat oven to 180C/375F.
- In a large pot of lightly salted boiling water cook the pasta al dente, about 3 mins before cooking time.
- Drain pasta al dente and transfer back in the pot. Pour in the warm Alfredo cauliflower sauce and mix until combined.
- In a small bowl combine together panko breadcrumbs, paprika, nutmeg, thyme and oregano leaves and chopped garlic. Season with 1 tablespoon olive oil, salt and white pepper to taste and mix all ingredients together.
- Brush a medium baking dish with olive oil, then add in the pasta and distribute evenly. Scatter the seasoned breadcrumbs all over the top and drizzle with a little more olive oil.
- Bake until crispy and golden on top, about 10 minutes.
- Serve immediately, store leftovers in an airtight container and refrigerate for up to 3 days.
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.