| 8 | 50 | 814 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 40 min | 2 |
| 1 1/2 cup | Pasta, macaroni, elbow, whole wheat, dry |
| 1/2 cup | Cauliflower crumbles/rice (or butternut squash puree) |
| 1 1/2 cup, shredded | Cheddar cheese, sharp |
| 1 medium | Egg |
| 1 1/2 cup | Whole milk 3.3% |
| 3 tbsp | Bread crumbs, whole wheat |
| 1/2 tsp | Sea Salt |
| 1/2 tsp | Black pepper |
1. Cook pasta according to instructions. Beat the egg and combine with milk and cauliflower. Add 1 cup of the cheese. Add to cooked pasta, along with bread crumbs, salt, pepper and any additional ingredients you like.
2. Pour into a greased 8 x 8 baking dish. Sprinkle remaining cheddar and optional parmesan on top.
3. Bake in 375° F oven for 20 minutes.
4. Optional add-ins: Roasted Garlic, Fresh Rosemary, Goat Chèvre, Other Fab Cheese, Broccoli, Tuna, Chicken, Pesto
When sending to school in a thermos, reheat on stove adding milk to make it creamy and liquid-y. This will keep it hot in the thermos.
For best cauliflower crumbles: steam cauliflower until soft.
Place in food processor with a bit of steam water and 1 Tbsp. butter or coconut oil.
Puree until smooth.
| Grain | 1.5 |
| Meat Alternative | 0.3 |
| Milk | 0.7 |
| Milk Alternative | 1.8 |
| Vegetables | 0.5 |
