3cupsdairy milk of your choice (skim milk, 1% milk, or 2% milk)
2cupscauliflower rice
4ouncesmuenster cheese,shredded
4ouncesasiago cheese,shredded
8ouncessharp cheddar cheese,shredded
3slices100% whole wheat bread(or can substitute 1 cup regular whole wheat breadcrumbs)
Instructions
Preheat oven to 350 degrees. Line regular-sized muffin tins with paper or foil liners and lightly grease liners.
If making homemade bread crumbs, add bread slices to a sheet pan and bake for 10-12 minutes until golden brown. Let cool then break up into small pea-size pieces.
In a large pot, bring water to a boil and cook macaroni to al dente according to package instructions, about 6-8 minutes. Drain and set aside.
Meanwhile, in another very large pot, melt butter on medium heat. Stir in salt, pepper, and flour until there’s no clumps remaining.
Slowly pour in milk and bring to a boil. Let simmer for 2 minutes, stirring often, then reduce to low heat and stir in riced cauliflower. Add all the muenster, asiago, and sharp cheddar cheeses and stir until creamy. Sauce should be slightly thick.
Pour drained pasta into cheese sauce and gently stir to combine.
Distribute macaroni among muffin cups, filling just below the top (about ~1/3 cup macaroni per muffin). If you have extras, pour into a regular glass baking pan and bake with the cups.
Top with bites with breadcrumbs and bake for 15-20 minutes, until cheese is bubbly.
Take out of the oven and let cups rest for 10 minutes before removing from the pan.