The challenge: Recreating mac and cheese—the comfort food second only to mashed potatoes—without relying solely on controlled carb pasta.
The solution: To balance the chewiness of controlled carbohydrate pasta, we added cooked cauliflower florets. Together, the two create a mouth-feel similar to wheat-based pasta. To offset the underlying sweetness of cauliflower we made the sauce with extra sharp cheddar cheese.
ThickenThin Not/Starch Thickener *, rather than cornstarch or flour, thickens the sauce, giving it a creamy consistency.
1 1/2 cups controlled carbohydrate elbow shaped pasta
1/2 head cauliflower, trimmed and cut into small florets (about 2 cups)
1 1/2 cups heavy cream
1/2 cup water
4 teaspoons ThickenThin Not/Starch Thickener *
8 ounces extra-sharp Cheddar cheese cut into small cubes
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch of nutmeg
1.Cook pasta according to package directions. Drain, rinse under cold water. Transfer to a large bowl.
2.Cook cauliflower in lightly salted boiling water until crisp-tender, about 5 minutes. Drain, rinse under cold water. Add to pasta.
3.In a large saucepan, whisk together cream, water and thickener. Place over medium heat and cook 5 minutes, whisking occasionally, until mixture simmers and thickens. Add cheese cubes; stir until incorporated. Stir in salt, pepper, and nutmeg.
4.Fold in pasta and cauliflower. Cook, stirring gently, until heated through.
If desired, transfer pasta mixture to a 6 to 8 cup buttered shallow casserole. Cover and refrigerate overnight. Reheat in a preheated 400 oven for about 30 minutes, until golden brown and bubbling. Let cool slightly before serving.
Prep time: 10 minutes
Bake/Cook time: 25 minutes
nutrition per serving
Carbohydrates:11 grams, Net Carbs:7 grams, Fiber:4 grams, Protein:21 grams, Fat:35 grams, Calories:420