Mac And Cheese - Lightened Up

• 1 large egg
• 1 12-ounce can evaporated milk
• Pinch of cayenne pepper
• Kosher salt and freshly ground black pepper
• 1 1/3 cups grated muenster cheese
• 4 deli-thin slices of muenster cheese
• 1/2 cup grated sharp cheddar cheese
• 1/4 cup grated parmesan cheese
• 1/2 head cauliflower, cut into small florets
• 4 cups medium pasta shells
• 1 table spoon breadcrumbs (optional)

1. 1. Whisk egg, evaporated milk, cayenne, salt and pepper in a bowl. Toss the grated cheeses in a separate bowl.
2. 2. Bring a large pot of salted water to a boil. Add cauliflower and cook until almost failing apart, about 7 mins. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 mins. Drain.
3. 3. Combine the egg mixture and the grated cheeses in an empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from heat. Puree the cauliflower with a blender and add to the cheese sauce. Add water or corn starch, if needed, to loosen or thicken sauce.
4. 4. Toss the pasta in the sauce; season with salt and pepper. Transfer to a shallow casserole dish and top with the muenster slices. Sprinkle with breadcrumbs. Broil on High until golden brown, about 5 mins.
5. Calories: 403; Fat 17g;Cholesterol 85mg;Carbs 41g; Protein 20g per 1 1/3 cup serving.

egg, milk, cayenne pepper, kosher salt, muenster cheese, deli, cheddar cheese, parmesan cheese, cauliflower, pasta shells, breadcrumbs

Taken from www.epicurious.com/recipes/member/views/mac-and-cheese-lightened-up-50047379 (may not work)