Macaroni and Cheese... Lightened Up

Speaking of light, I saw a recipe in the October issue of Food Network Magazine that I had to try. Lightened up Macaroni and Cheese, you say? Yes, and it's absolutely delicious. Your kids will never know they're eating healthy... at least mine didn't. And trying to get one over on her is like trying to fool Mother Nature. Now, as for the issue's recipe for healthy brownies... don't even give that one a moment's thought (sorry, Ms. Krieger). The taste of wheat germ has no business being in any dessert!

1 egg
1 12 oz. can evaporated milk (whole)
pinch of cayenne pepper
pinch of nutmeg, freshly grated
salt and pepper to taste
6 oz. package sliced Muenster cheese, divided
1/2 cup aged white cheddar cheese, grated
1/4 cup Parmesan, freshly grated
1/2 head cauliflower, cut into small florets (about 4 cups)
4 cups shell pasta (medium-sized)

Bring a large pot of water to boil; salt liberally. Using your colander, place the cauliflower in the boiling water, cooking until very tender, about 7 minutes; remove. Add in the pasta and cook until al dente. Drain; reserve about 1/4 to 1/2 cup of the pasta cooking water.

Whisk together the egg, evaporate milk, seasoning, grated cheese and half of the Muenster, cut into small pieces, in a medium-sized sauce pan. Cook over medium-low heat until all of the cheese is melted and the sauce begins to thicken. Add in the cauliflower. Puree the mixture until smooth (off of the heat). Stir in a few tablespoons of the pasta cooking water; sauce should be very creamy.

Toss the pasta in the cheese sauce; correct for seasoning. Transfer to a shallow baking dish and top with the remaining slices of Muenster. Broil until the top is golden brown, under 5 minutes.