Baked Mac & Cheese, High Fiber

1 bag of Fiber Gourmet Elbows, cooked according to package

2 cups of frozen riced cauliflower, thawed

3 tablespoons salted butter

3 tablespoons flour

1.5 cups of almond milk

1/2 cup mozzarella cheese, shredded

1/2 cup muenster cheese, shredded

1/2 teaspoon white pepper

1/4 teaspoon of turmeric

1/4 teaspoon of Spanish paprika

Salt, to taste

1/2 cup of coarse panko breadcrumbs or GG fiber sprinkles

1/4 cup of chopped parsley for garnish

Preheat oven to 375 degrees.

In a sauce pan melt the butter. Once the butter is melted, add in the flour and whisk until smooth. Add in the milk and continue to whisk until the mixture boils and thickens. Add in the paprika, turmeric and white pepper, stir until incorporated.Then remove the sauce pan from the heat and stir in the cheese until it is melted. You can add in the salt now. Depending on the brand of cheese used, salt might not be necessary.

Add the cheese sauce to the pasta and riced cauliflower. Mix well and spoon the mac & cheese into an oven safe casserole dish. Top with the panko breadcrumbs or GG sprinkels and bake in a 375 degree oven for about 25 minutes or until the edges are golden and bubbly.

I made this dish with my kids in mind. I wanted something that was warm and comforting and less messy then soup. I make mac & cheese maybe 3 times a year and I wanted to make them something that was a little more nutritious then the classic dish without compromising on taste and texture so I came up with this and it is a winner.

Here are the approximate nutritional facts:

23g of fiber

14g of protein

29g of fat (this is high, but its a "sometimes food")

460 calories per serving

60g of carbs

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