Mac and cheese with cauliflower sauce

Ingredients:

• 1 large egg, lightly beaten
• 1 can (340 g) of low-fat, unsweetened condensed milk
• 1/4 - 0.5 tsp mustard powder
• A pinch of cayenne pepper
• Freshly grated nutmeg
• 1 small clove of garlic, finely grated
• 4 cups cauliflower florets (half a head, about 340 g)
• 4 cups medium pasta shells
• 170 g extra-sharp low-fat cheddar (preferably Cabot), coarsely grated
• 2 tbsp. l. grated parmesan
• 60 grams of American Neufchâtel
• Toasted whole grain breadcrumbs, for serving

Preparation:

1. In a bowl, combine the egg, condensed milk, mustard powder, cayenne pepper, nutmeg, garlic, salt and black pepper to taste; set aside.
2. Bring a large saucepan of salted water to a boil. Cook the cauliflower until tender and almost falling apart, 8-10 minutes. Remove from the pan with a slotted spoon. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving about 1/4 cup of the cooking water. Set the pan aside.
3. Combine the egg mixture and cheese in an empty saucepan and cook over medium heat, stirring constantly, until the cheese melts and the sauce begins to thicken, about 6 minutes. Remove from heat. Add the cauliflower and blend with an immersion blender until smooth. Add a little of the pasta cooking water if the sauce is too thick. Add the pasta to the sauce and stir, seasoning with salt and pepper to taste. Serve sprinkled with breadcrumbs, if desired.
   
   

   Note

   
   This light cheese sauce is perfect for other dishes too, such as a topping for steamed broccoli, baked potatoes or asparagus.