Macaroni and Cheese....Atkins Diet



The challenge: Recreating mac and cheese-the comfort food second only to
mashed potatoes-without relying solely controlled carb pasta. The solution:
To balance the chewiness of controlled carbohydrate pasta, we added cooked
cauliflower florets. Together, the two create a mouth-feel similar to
wheat-based pasta. To offset the underlying sweetness of cauliflower we made
the sauce with extra sharp cheddar cheese. ThickenThin Not/Starch Thickener,
rather than cornstarch or flour, thickens the sauce, giving it a creamy
consistency.



1 1/2 cups Atkins Pasta cuts, penne

1/2 head cauliflower, trimmed and cut into small florets (about 2 cups)

1 1/2 cups heavy cream

1/2 cup water

4 teaspoons ThickenThin Not/Starch Thickener

8 ounces extra-sharp Cheddar cheese cut into small cubes

1/2 teaspoon salt

1/4 teaspoon pepper

Pinch of nutmeg

metric







1. Cook pasta according to package directions. Drain, rinse under cold
water. Transfer to a large bowl.

2. Cook cauliflower in lightly salted boiling water until crisp-tender,
about 5 minutes. Drain, rinse under cold water. Add to pasta.

3. In a large saucepan, whisk together cream, water and thickener. Place
over medium heat and cook 5 minutes, whisking occasionally, until mixture
simmers and thickens. Add cheese cubes; stir until incorporated. Stir in
salt, pepper, and nutmeg.

4. Fold in pasta and cauliflower. Cook, stirring gently, until heated
through.