Directions:
- Preheat oven to 350°F and grease a 3 qt casserole dish.
- Cook penne until very al dente (not quite tender enough to eat) about 6-7 minutes, run under cold water, drain and add to casserole dish.
- Steam cauliflower florets until tender crisp, run under cold water, drain and mix with penne.
- Melt butter over low heat (add garlic if you like).
- Whisk in flour until combined and smooth, about 1 minute.
- Add warm milk slowly, whisking then bring to a boil over medium heat until thickened.
- Add in nutmeg, salt, pepper and Gruyere cheese until smooth.
- Pour sauce over the penne/cauliflower mix and stir just a bit to make sure it gets to the bottom.
- Top with Parmesan and bread crumbs.
- Bake for about 30-40 minutes until gold and bubbly.
- Cool 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 397.16 Kcal (1663 kJ) | ||
| Calories from fat | 213.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.75g | 37% | |
|---|---|---|---|
| Cholesterol | 61.67mg | 21% | |
| Sodium | 349.5mg | 15% | |
| Potassium | 410.01mg | 9% | |
| Total Carbs | 22.9g | 8% | |
| Sugars | 7.97g | 32% | |
| Dietary Fiber | 5.6g | 22% | |
| Protein | 20.27g | 41% | |
| Vitamin C | 35.5mg | 59% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 533.9mg | 53% | |
| Amount Per 100 g | |||
| Calories | 127 Kcal (532 kJ) | ||
| Calories from fat | 68.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.6g | 37% | |
|---|---|---|---|
| Cholesterol | 19.72mg | 21% | |
| Sodium | 111.76mg | 15% | |
| Potassium | 131.11mg | 9% | |
| Total Carbs | 7.32g | 8% | |
| Sugars | 2.55g | 32% | |
| Dietary Fiber | 1.79g | 22% | |
| Protein | 6.48g | 41% | |
| Vitamin C | 11.4mg | 59% | |
| Iron | 0.1mg | 2% | |
| Calcium | 170.7mg | 53% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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