Pharmacy Notices
Dinner

One Pot Macaroni and Cheese

  • 15–20 Mins

    Prep Time

  • 15 Mins

    Cook Time

  • 6

    Servings

  • 364 Calories
  • 25g Fat
  • 24g Carbs
  • 15g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 6 Servings
  • 364 Calories
  • 25g Fat
  • 24g Carbs
  • 15g Protein
  • 30–35 Mins Total Time
  • 1 lb Whole Wheat Macaroni
  • 1 Package Frozen Riced Cauliflower
  • ¾ Cup Canned Coconut Milk
  • 3 oz Low-Fat Cream Cheese, cubed
  • 1 Tbsp Dijon Mustard
  • 1 Tsp Garlic Powder
  • 2 Cups Shredded Sharp Cheddar Cheese
  • 2 Tbsp Salted Butter
  • Kosher Salt and Pepper, to taste
  • 1 Pinch Cayenne Pepper (optional)
Recipe adapted from Half Baked Harvest

Nourishment Note

Instructions

  • 6 Servings
  • 364 Calories
  • 25g Fat
  • 24g Carbs
  • 15g Protein
  • 30–35 Mins Total Time
  • 1

    Bring Water to a Boil In a large pot, bring 4 cups of water to a boil over high heat. Add 2 teaspoons salt, the pasta and cauliflower, and cook, stirring occasionally, for 8 minutes. *Do not drain the water.

  • 2

    Stir in Coconut Milk, Cream Cheese, Mustard and Garlic Stir in the coconut milk, cream cheese, Dijon mustard and garlic powder and cook until the cream cheese has melted and pasta al dente, about 5 minutes.

  • 3

    Add Cheddar Cheese and Butter Add the cheddar cheese and butter and stir until melted and creamy. Remove from the heat.

  • 4

    Season and Serve Season with salt, pepper and a pinch of cayenne. If the sauce appears to be too thick, add ¼ cup of the coconut milk or water to thin.

Recipe adapted from Half Baked Harvest

Allergen Swap

  • DDairy

    Replace the cheddar cheese with a dairy-free version

  • GGluten

    Replace the whole wheat pasta with a gluten-free pasta

Fatigue Buster

  • Ask for Assistance

    Ask a friend or family to help prepare this dish.

  • Garlic

    Use jarred, minced garlic instead of whole garlic cloves.

There's plenty more delicious recipes to try!

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