Categories: dinner

Ingredients

• 1 tsp. salted butter
• 1/2 cup Reduced fat shredded Mexican style blend cheese
• 1/3 cup panko breadcrumbs
• 2 Tbsp. grated Pecorino Romano cheese
• 2 Tbsp
• uncooked cauliflower (2 lbs)
• 4 thinly sliced uncooked carrot(s)
• 4 medium, thinly sliced
• 1 cup fat free reduced sodium vegetable broth
• 1/4 cup cream cheese spread
• 1 1/2 tsp. Dijon mustard
• 1/4 cup swiss cheese
• 1 tsp. salt
• 1/4 tsp. hot pepper sauce
• 8 oz uncooked macaroni

Directions

1. Preheat oven to 400°F. Bring a large saucepot of salted water to a boil.

2. Melt butter in a medium skillet over medium heat; add panko and cook, stirring occasionally, until toasted, 4 minutes. Transfer to small bowl and let cool; stir in Pecorino and set aside.

3. Cut 3 cups small florets from cauliflower; set aside. Cut remaining cauliflower (including stem) into 2-inch pieces. Add cauliflower pieces and carrots to boiling water; cook until very tender, 10–12 minutes.

4. Meanwhile, combine broth, cream cheese, mustard, 1/4 c Cheddar, Gruyère, salt and pepper sauce in a large blender. With a large slotted spoon, transfer cooked vegetables to blender; puree into a creamy sauce.

5. Add pasta to same pot of boiling water; cook half the time of package directions, adding reserved cauliflower florets during last minute of cooking. Drain pasta and cauliflower; return to pot and stir in pureed sauce.

6. Coat a 2 1/2-quart shallow baking dish with cooking spray; spoon pasta mixture into prepared pan in an even layer. Sprinkle dish with remaining 1/4 c Cheddar and reserved crumb mixture; bake until golden on top, 25–30 minutes.

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