Description

This recipe elevates classic mac and cheese with turmeric for a vibrant color and earthy flavor, complemented by a roasted red pepper swirl and a crunchy cauliflower topping. It’s a creamy, cheesy, and satisfying twist on a beloved comfort food.

Ingredients

Scale

250 g (2 cups) Elbow Macaroni – Dried
30 g (2 tbsp) Unsalted Butter
30 g (2 tbsp) All-Purpose Flour
480 ml (2 cups) Low-Fat Milk
200 g (7 oz) Sharp Cheddar Cheese, Grated
100 g (3.5 oz) Mozzarella Cheese, Shredded
150 g (5.3 oz) Plain Greek Yogurt (2% fat)
1 tsp (5 ml) Ground Turmeric
1/2 tsp (2.5 ml) Smoked Paprika
Salt and Pepper to Taste
200 g (7 oz) Roasted Red Peppers, Drained and Chopped
1 Clove Garlic, Minced
1 tbsp (15 ml) Olive Oil (for coulis)
150 g (1 cup) Cauliflower Florets, Pulsed into Rice-Size Pieces
30 g (1/4 cup) Panko Breadcrumbs
30 g (1/4 cup) Grated Parmesan Cheese
1 tsp (5 ml) Olive Oil (for topping)
2 tbsp (30 ml) Fresh Parsley, Chopped – for garnish

Cook Mode Prevent your screen from going dark

Instructions

Cook Pasta: Boil macaroni until al dente, drain, and set aside.
Prepare Roux: Melt butter, whisk in flour, and cook for 1 minute.
Make Cheese Sauce: Gradually whisk in milk, then stir in turmeric, paprika, salt, and pepper.
Melt Cheeses: Remove from heat and stir in cheddar, mozzarella, and Greek yogurt until smooth.
Make Coulis: Blend roasted peppers, garlic, olive oil, salt, and pepper until smooth.
Combine: Toss cooked macaroni with cheese sauce.
Assemble: Transfer to a baking dish and spread evenly.
Swirl Coulis: Drop spoonfuls of coulis and swirl into the sauce.
Prepare Topping: Combine cauliflower, panko, Parmesan, olive oil, salt, and pepper.
Bake: Sprinkle topping over mac and cheese and bake for 20-25 minutes.
Rest & Serve: Let rest for 5 minutes, garnish with parsley, and serve hot.

Notes

For a smoother sauce, whisk the milk in gradually and remove from heat before adding cheese. Feel free to experiment with different cheese blends or add-ins like bacon or mushrooms.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Pasta
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 450 kcal
Sugar: 10 g
Sodium: 600 mg
Fat: 25 g
Saturated Fat: 15 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 5 g
Protein: 20 g
Cholesterol: 80 mg