I created this spicy macaroni and cheese with cauliflower when I was sick and needed something warm and comforting but that would also clear me up. I love homemade macaroni and cheese and this definitely hits the spot. Plus, with high protein cottage cheese instead of butter or heavy cream, it's a healthier homemade mac & cheese option.
Gemelli Pasta- 8 oz. (can sub penne, elbow macaroni or shells)
Low Fat Cottage Cheese (small curd) - 12 oz. Plain Greek Yogurt or Fat Free Sour Cream- 6 oz.
Hot Sauce or Cayenne Pepper- to taste
Garlic- 3-4 cloves, minced
Onion- 1 chopped
Salt and Pepper to taste
Breadcrumbs- to top
Swiss Cheese-to top
Preheat oven to 350 degrees.
Bring a large pot of lightly salted water to a boil, add pasta, and cook according to package. Drain.
Meanwhile, saute garlic & onion in drizzle of olive oil and cook the cauliflower. You can either add the cauliflower to the same pot with the boiling pasta noodles for the last 5 minutes of cook time- or, if you want it mashed, boil it separately until tender & mash it.
In 2 quart baking dish, stir together cottage cheese, shredded cheddar, sour cream, hot sauce, cooked cauliflower, garlic, onion, salt and pepper. Add pasta and mix until covered well. Taste and add spice to liking.