This recipe for Buffalo cauliflower mac and cheese is going to be a slight cautionary tale. Sometimes you’ll see recipes like this and think “Ooooh, it must be healthy if they added cauliflower into it, right?” I wish I could say “right” but I can’t.
It’s a neat recipe. Watch the video and then let’s discuss how to lighten it up.
What Would I Change
I should like to point out that this recipe is 8-10 servings. But if it’s a side, you would probably want to get about 16 servings out of it and keep the portion size to a cup or less. So while I first thought it was a ton of macaroni, when I balance it that way, it’s not as bad.
I’d probably still reduce the amount of macaroni and increase the cauliflower. And I think I’d rice some of the cauliflower. The big chunks are delicious.
I just think you could bulk it up a bit more.
That Creamy Texture
I would replace the half and half with evaporated milk. You get a creamier consistency with far less fat and calories.
Next, I would probably use one pound of shredded Mexican blend cheese rather than a pound and a half of cheese. I love my cheesy goodness, believe me. This is probably an area where you’d need to test it out for your personal preferences.
And I’d serve this with celery stalks for extra fiber and the cooling factor. Call me a wuss but that seemed like a lot of hot sauce. I suspect different areas of the country have different tolerances for different hot sauces.
I can handle a little Tabasco and a little of the Buffalo hot sauce. But being in California, I can eat hot salsa with a spoon. And I love sriracha in most things.
What do you enjoy? Leave a comment and let me know.
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