"Lighten up" Three-Cheese Macaroni

This is one of the best Mac and Cheese recipes ever!  It has a lot less fat then most of the others, but still has quite a bit!

Ingredients:

Makes 6 Serveings

• 1 large egg


• 1 12-ounce can evaporated whole milk


• Pinch of cayenne pepper


• Pinch of freshly grated nutmeg


• salt and freshly ground black pepper


• 1 1/3 cups grated muenster cheese (4 ounces), plus 4 deli-thin slices (1 ounce)


• 1/2 cup grated sharp cheddar cheese (2 ounces)


• 1/4 cup grated Parmesan cheese (1 ounce)


• 1/2 head cauliflower, cut into small florets (4 cups)


• 4 cups medium pasta shells (9 ounces)

 

Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.

Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler.

Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an blender until smooth and light. Stir in some of the reserved pasta water until creamy.

Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with muenster slices. Broil until golden brown, about 5 minutes.

Per serving about (1 1/3 cups): Calories 403; Fat 17 g (Saturated 10 g); Cholesterol 85 mg; Sodium 517 mg; Carbohydrate 41 g; Fiber 2 g; Protein 20g