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- Preparing Time: 30 minutes
- Total Time: -
- Served Person: 5
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- cooking spray
- 2/3 cup panko bread crumbs
- 1/2 cup reduced fat milk
- 4 tablespoons unsalted butter, divided
- 1 1/2 cups bite-size cauliflower florets
- 1 (6 ounce) box horizon® classicmac™ pasta shells & white cheddar cheese
- 2 ounces cream cheese, at room temperature
- 1/3 cup shredded sharp white cheddar cheese
- Carbohydrate 35.7
- Cholesterol 52
- Fat 18.8
- Protein 10.5
- Sodium 692
- Calories 337 calories;
Preheat oven to 375 degrees F (190 degrees C). Spray a ceramic or glass baking dish with cooking spray. Bring a pot of water to a boil. Add cauliflower florets and boil for one minute. Remove with a slotted spoon. Cook pasta shells in the same water, following instructions on the Horizon package. To the drained pasta, add 1/2 cup milk (instead of 1/4 cup as shown on the package), 2 tablespoons butter, and packet of cheese powder. Stir in cream cheese and Cheddar cheese; mix well until combined and cheese is melted. Add cauliflower and mix. Season with salt and pepper, if desired. Spoon macaroni and cheese into prepared baking dish. Smooth out the top. Melt 2 tablespoons butter. In a small bowl, mix together panko breadcrumbs, melted butter, salt and pepper. Sprinkle over the top of the macaroni and cheese. Bake until the breadcrumbs are golden brown, 15 to 17 minutes.
