The Spicy Mac & Cheese That Won’t Ruin Your Diet

Ingredients 3 cups frozen cauliflower florets 4 ½ oz. (about 1 1/4 cups) uncooked high-fiber elbow macaroni ¼ cup thinly sliced jalapeño, seeds removed, plus more for garnish 1 tbsp. chopped garlic 4 wedges The Laughing Cow Light Creamy Swiss cheese 2 slices reduced-fat Swiss cheese ¼ tsp. each salt and black pepper

1. Place cauliflower in a large microwave-safe bowl; cover and microwave for 3 minutes. Uncover and stir. Re-cover and microwave for 2 – 3 minutes, until hot. Drain excess liquid. Roughly chop cauliflower, return to the bowl, cover to keep warm. 2. In a medium-large pot, cook pasta per package instructions, about 8 minutes. Drain pasta, and stir into cauliflower. Cover to keep warm.

3. If needed, clean pot. Spray with nonstick spray, and bring to medium-high heat. Cook and stir jalapeño for 2 minutes. 4. Reduce heat to medium-low. Add garlic, and cook and stir until jalapeño and garlic are lightly browned, about 1 minute.

5. Reduce heat to low. Add pasta-cauliflower mixture, cheese wedges, cheese slices, salt, and pepper, breaking the wedges and slices into pieces. Cook and stir until cheeses have melted, mixed, and coated pasta and cauliflower, about 3 minutes. 6. Serve and enjoy!