Chicken Cauliflower Mac and Cheese
8.4g
Net Carbs
32.7g
Protein
36.5g
Fat
4.4g
Fiber
500
Calories
Cooking tip: For extra crust, broil the cauli mac for a few minutes at the end.
Ingredients:
- 1 clove Garlic
- 1/2 teaspoon Salt
- 1/3 cup Heavy Cream
- 1 ounce Cream Cheese
- 1/2 teaspoon Dry Mustard
- 12 ounces Cauliflower
- 1/8 teaspoon Original Pepper Sauce
- 1 teaspoon Olive Oil
- 3 ounces Roasted Red Peppers
- 12 ounces raw Chicken Breast
- 1/2 cup Kraft Natural Cheese Mexican Style Cheddar Jack Finely Shredded
- 1/2 teaspoon Black Pepper
Directions:
- Preheat oven to 375ºF. Spray a baking dish with non-stick spray. Finely chop the garlic and set aside. Bring a large sauce pot with 4 cups of water and ½ teaspoon salt to a boil over high heat.
- Cut the cauliflower into bite-sized pieces and add to the water when it begins to boil. Cook for 5 minutes, or until crisp-tender. Drain in a colander and lay on paper towels to dry.
- Pour the whipping cream into a medium sauce pot over medium-high heat. When the cream begins to simmer, whisk in the cream cheese and the powdered mustard until smooth. Add half of the shredded Cheddar cheese, garlic, ¼ teaspoon of salt and ¼ teaspoon of pepper and the Tabasco sauce, whisking until the cheese melts, about 1 to 2 minutes.
- Remove the cheese sauce from the heat and stir in the cauliflower, making sure the cauliflower is well coated. Pour into the baking dish and top with the roasted red peppers and the remaining cheddar cheese. Place in the oven and bake for 15 minutes, until browned and bubbly.
- While the cauli mac and cheese is baking, pat dry the chicken breasts with paper towels. Season the chicken with ¼ teaspoon each of salt and pepper. Heat 1 teaspoon of olive oil in a medium sauté pan over medium-high heat. -- When the pan is hot, add the chicken and sauté for 4 minutes on each side until cooked through.
- Place a chicken breast on two plates. Scoop the Cali mac and cheese next to the chicken and enjoy!
