Serving mac and cheese in the skillet it's baked in amps up the homey comfort factor. The secret ingredient in this bread crumb-topped beauty is the finely chopped cauliflower that blends in subtly with the pasta. Using three different cheeses guarantees maximum flavor and meltability.

　　

Ingredients

Makes 6 servings

　　2 cups 1-inch-wide cauliflower florets

　　1 1/4 cups Light-and-Crisp Whole-Wheat Bread Crumbs

　　3 tablespoons freshly grated Parmesan cheese

　　2 teaspoons olive oil

　　3 cups cold low-fat (1%) milk

　　3 tablespoons all-purpose flour

　　1 1/4 cups shredded extra-sharp cheddar cheese (5 ounces)

　　1/4 cup shredded Gruyère cheese (1 ounce)

　　2 teaspoons mustard powder

　　3/4 teaspoon paprika

　　1/2 teaspoon salt

　　1/2 teaspoon freshly ground black pepper

　　1/4 teaspoon cayenne pepper

　　6 ounces (1 1/2 cups) wholegrain elbow macaroni, cooked for 3 minutes less than the package directions (about 3 cups cooked)

　　Nonstick cooking spray

　　

Step 1

Preheat the oven to 375°F.

　　

Step 2

Place the cauliflower into a steamer basket fitted over the pot, cover, and steam until just tender, about 5 minutes. Finely chop the steamed cauliflower.

　　

Step 3

In a small bowl, combine the bread crumbs, Parmesan, and oil.

　　

Step 4

In a large saucepan, whisk together the milk and flour until the flour is dissolved. Whisking constantly, bring the mixture to a gentle boil over medium heat. Reduce the heat to medium low and simmer until the mixture thickens slightly, 2 to 3 minutes. Stir in the cheddar, Gruyère, mustard powder, paprika, salt, black pepper, and cayenne pepper. Whisk until the cheeses are melted and the mixture is smooth, 1 to 2 minutes. Add the chopped cauliflower and macaroni and stir until well coated.

　　

Step 5

Spray an ovenproof 10-inch high-sided skillet with cooking spray. Pour the mixture into the prepared skillet. Sprinkle with the bread crumb mixture, place on a baking sheet, and bake until the top is browned and the cheese is bubbly, 35 to 40 minutes.

　　

Nutrition Per Serving

SERVING SIZE 1 1/4 cups

　　PER SERVING Calories 360; Total Fat 14 g (Sat Fat 8 g; Mono Fat 4.7 g; Poly Fat 0.8 g); Protein 20 g; Carb 40 g; Fiber 5 g; Cholesterol 40 mg; Sodium 540 mg

　　EXCELLENT SOURCE OF Calcium

　　Iodine

　　Magnesium

　　Manganese

　　Phosphorus

　　Protein

　　Riboflavin

　　Selenium

　　Vitamin C

　　GOOD SOURCE OF Copper

　　Fiber

　　Folate

　　Iron

　　Niacin

　　Pantothenic Acid

　　Potassium

　　Thiamin

　　Vitamin A

　　Vitamin B6

　　Vitamin B12

　　Vitamin D

　　Vitamin K

　　Zinc

　　#### Nutritional analysis provided by _Comfort Food Fix_

　　BEFORE

　　540 cal.

　　Sat. Fat 20g; Chol. 195mg; Fiber 1g

　　Sodium 940mg

　　AFTER

　　360 cal.

　　Sat. Fat 8g; Chol. 40mg; Fiber 5g

　　Sodium 540mg

　　#### Nutritional analysis provided by _Comfort Food Fix_

　　Reprinted with permission from Comfort Food Fix: Feel-Good Favorites Made Healthy by Ellie Krieger. Copyright © 2011 by Ellie Krieger; photography copyright © 2011 by Quentin Bacon. Published by Houghton Mifflin Harcourt.