In a 4-quart saucepan, heat water to boiling over medium heat. Add the elbow pasta and the cauliflower, cook for 8 to 9 minutes, stirring frequently. Drain and set aside.
Meanwhile, preheat the oven to 450°F. Spray a muffin tin with nonstick cooking spray and set aside.
In a 2-quart saucepan, combine the milk, cornstarch, salt, and black pepper with whisk until smooth. Place over medium heat and cook, stirring constantly, until the mixture boils and thickens, about 2-3 minutes. Remove from heat. Stir in the cheese and mix until almost melted.
Add the cooked pasta and cauliflower into cheese mixture and mix well.
Spoon the batter into the muffin cups and sprinkle the panko over the muffins and bake for 20-25 minutes.
Video
Notes
*You can keep leftovers in the freezer, then heat them up in the microwave when you want a nutritious snack.
Nutrition
Nutrition Facts
Baked Cauliflower Mac and Cheese Cups
Serving Size
1 cup
Amount per Serving
Calories
167
% Daily Value*
Fat
7
g
11
%
Sodium
215
mg
9
%
Carbohydrates
16
g
5
%
Protein
11
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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