Mac and cheese is probably the #1 comfort food for most people in the world (me included!) This twist on mac and cheese uses cauliflower in place of most of the pasta, and has chicken for an extra boost of protein. Honestly, this is probably my favorite recipe I’ve posted yet!
Servings: 10
Calories per serving: 286 cal
Protein per serving: 21 g
Carbs per serving: 22 g
Ingredients:
2 boneless, skinless chicken breasts
3 cups shredded cheddar
4 oz white cheddar (grated)
1 large head cauliflower
2 cups shell pasta (or whatever shape pasta you like)
1 cup skim milk
½ cup non-fat plain Greek yogurt
⅔ cup BBQ sauce (divided)
Directions:
1. Preheat your oven to 425 degrees. Line a baking sheet with alumin foil, place the chicken breast on the pan and cover with half the BBQ sauce, and bake for 25 mins
2. Chop the head of cauliflower into small chunks and rinse
3. While the chicken is cooking, bring water in large pot to a boil. Add pasta to water and let simmer for 5 mins, then add cauliflower and let boil until al dente (about 10 more mins), then strain. Place in a large bowl and set aside
4. In a separate pot, combine cheeses, skim milk, and Greek yogurt over medium heat. Stir constantly until cheese is evenly melted
5. Once your chicken has cooled, cut into small chunks and add to the bowl with pasta/cauliflower. Pour cheese sauce over mixture and add the other ½ BBQ sauce. Stir evenly and enjoy!
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