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- 1/2 cup Light Butter
- 2 tsp minced garlic
- 18 oz cooked, deveined, tails off shrimp
- 16 oz Cooked crab meat
- 1 cup shredded Italian Blend Cheese
- 1 cup shredded Mexican Blend Cheese
- 3 cups 2% milk
- Cauliflower Macaroni & Cheese
- 2 cups bread crumbs
- 1/2 cup light butter, melted
- 1/2 cup chopped flat leaf parsley
- Salt and pepper to taste
- 10 oz Vegetarian meats( (5 oz) Veggy Ham and (5oz)Veggy Pepperoni), julienned - If you eat meat, use pancetta and pepperoni slices.
- 1 large head of cauliflower cut into 1/2â³ florets
- 1/2 cup light butter
- 1/4 cup flour
- 1/4 cup Veggie Broth
- 3 1/2 cups 2% milk
- 2 cups shredded fontina cheese
- 1 cup Pepper Jack Cheese
- 2 cup shredded Gouda cheese
- 1/4 tsp cayenne pepper
- 1/4 tsp nutmeg
- 1/2 cup heavy cream
- 1 lb Tomato Basil Penne pasta, cooked al dente
View Full Recipe at Apple Crumbles
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