Mac And Cheese
- 8 oz Cavatappi twist pasta
- 2 cups cauliflower florets, roughly chopped (about 8 oz.)
- 1 jar (15 oz.) prepared garlic Alfredo pasta sauce (like Bertolli Pasta Sauce). Note: you can use a plain Alfredo sauce
- 1 1/2 cups shredded Cheddar cheese (about 6 oz.)
- 1/2 cup whole-wheat bread crumbs
- None None melted butter (for bread crumbs)
- None None chopped fresh parsley (for bread crumbs)
- Heat oven to 375u0b0F. Grease one 8-cup ramekin or individual casseroles. In a small bowl, combine bread crumbs, parsley and just enough butter to coat. Set aside.
- In a saucepot with boiling salted water, cook pasta according to package directions, adding cauliflower during last 6 mins of cooking. Drain.
- Return pasta to the saucepan and add cauliflower. Add pasta sauce and shredded cheddar cheese, toss gently to coat. Season to taste with salt and ground pepper. Divide pasta mixture among prepared ramekins. Lightly sprinkle with breadcrumb mixture. Arrange ramekins on a baking sheet. Bake for 10 mins or until heated through.
cavatappi, cauliflower, garlic, cheddar cheese, wholewheat bread crumbs, butter, fresh parsley
Taken from recipes-plus.com/api/v2.0/recipes/18749 (may not work)