4 Point Stove Top Macaroni & Cheese
This lighter version of macaroni cheese is prepared on the stove top using a vegetable alfredo sauce, cooked cauliflower or broccoli, and fat-free cheddar. The dish comes together quickly, offering a creamy and comforting pasta meal that is ready to serve in just 20 minutes.
Ingredients
- 4 1/2 ounces elbow macaroni
- 2 cups vegetable alfredo sauce (see <a href="https://www.food.com/recipe/ww-vegetable-with-alfredo-sauce-121762">Ww Vegetable With Alfredo Sauce</a>)
- 1 cup cooked cauliflower or 1 cup broccoli
- 1/2 cup shredded fat-free cheddar cheese
- 1 tablespoon Dijon mustard
Method
- Cook the elbow macaroni following the instructions on its packaging. Once done, drain the water and set the pasta aside to keep it warm.
- Place the vegetable alfredo sauce into a large saucepan and warm it until it becomes smooth and starts to bubble. Mix in the cooked cauliflower or broccoli and heat it thoroughly. Take the pan off the heat source and incorporate the shredded fat-free cheddar cheese and Dijon mustard. Stir carefully until the cheese has fully melted. Add the prepared pasta to the saucepan and return it to the heat. Continue to cook, stirring gently, until the entire mixture is heated through. Serve straight away.
Nutrition (per serving)
Sodium51200 mg
Recipe details
CategoryCheese
Authormariposa13
