Healthy Creamy Mac and Cheese

Ingredients

• 1 head cauliflower, chopped
• 1 (8 ounce) package elbow macaroni
• 1 cup plain Greek yogurt
• 1 cup low-sodium chicken broth
• 2 tablespoons olive oil
• 4 ounces reduced-fat Cheddar cheese, cubed
• 3 tablespoons nutritional yeast flakes
• 1 teaspoon mustard powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• 1/8 teaspoon ground nutmeg
• 1/4 cup grated Parmesan cheese
• 1/2 cup panko bread crumbs

Directions

Preheat oven to 375 degrees F (190 degrees C).

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 25 minutes.

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer to a 9×13-inch casserole dish.

Blend cauliflower, yogurt, chicken broth, and olive oil in a blender until smooth; pour cauliflower mixture into a saucepan over medium heat. Stir Cheddar cheese, nutritional yeast, mustard powder, garlic powder, cayenne pepper, and nutmeg into cauliflower mixture; cook and stir until cheese sauce is smooth, about 5 minutes. Pour cheese sauce over macaroni; toss to coat.

Bake in the preheated oven for 15 minutes. Mix Parmesan cheese and panko crumbs together in a bowl; sprinkle over macaroni. Bake until Parmesan cheese is melted, 3 to 5 minutes.