Creamy Alfredo Mac and Cheese

PersonalPoints™ per serving

Total 30 min

Prep 15 min

Cook 15 min

Serves 6


  • Cooking spray  5 spray(s)
  • Uncooked elbow macaroni  8 oz, about 2 cups
  • Uncooked cauliflower rice  12 oz, about 3½ cups (or defrosted frozen cauliflower rice)
  • Garlic clove(s)  3 medium clove(s)
  • Fat free evaporated milk  1 cup(s)
  • Kosher salt  ¾ tsp
  • Black pepper  ¼ tsp
  • Grated Parmesan cheese  ½ cup(s)
  • Chives  1 tsp, chopped, or other herbs and/or chopped scallions (optional), for serving


  1. Bring a large saucepan of water to a boil. Cook the pasta until tender, about 9 minutes. Drain the pasta.
  2. Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium-high. Add the cauliflower and garlic and cook, stirring frequently, until tender, about 4 minutes. Scrape the cauliflower mixture into a blender. Add the milk, salt, and black pepper and blend until smooth. Add the cheese and continue to blend until the sauce is well combined.
  3. In the same skillet, combine the pasta and sauce and stir to coat. Cook over medium heat until heated through, about 3 minutes. Garnish with the chives and scallions (if using).

Serving size: a scant 1 cup

Creamy Alfredo Mac and Cheese

15 Minutes

15 Minutes

This Mac and Cheese recipe uses puréed cauliflower to add a rich body to this sauce without a speck of cream or butter.

lunch, dinner

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