It’s a healthier remix on the classic comfort food.

Gooey mac & cheese just might be the textbook definition of soul-satisfying comfort food. But while we can all agree that mac & cheese is a beloved staple, the calories that come with that cheesy goodness are a little less…agreeable. Lucky for us, you can have your mac & cheese, and eat it, too—without all the guilt. This recipe swaps out butter for a cauliflower condensed soup, making it a much healthier (and flavorful!) spin on a classic.

Here’s how to turn your ordinary mac & cheese into a veggie-filled meal:

Ingredients:

  • 1 Can condensed cauliflower soup
  • 2⁄3 Cup water
  • 2⁄3 Cup low-fat milk
  • 1 Cup whole wheat pasta (fusilli or penne)
  • ¾ tsp. salt
  • ¼ tsp. pepper
  • 2 Cup shredded cheese

Instructions:

  1. Heat the condensed soup, milk, salt, pepper, cheese and water in a 3-quart saucepan over medium-high heat to a boil.
  2. Stir the pasta in the saucepan. Reduce the heat to low.
  3. Cook for 20 minutes or until the pasta is tender, stirring often.
  4. Serve and eat!