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Stovetop Cauliflower Mac & Cheese

Odds And Ends
If your kids love your mac and cheese recipe with milk but need veggies in the mix too, here’s a nutritious tweak to make. This kid-friendly version is refined enough for adults too.
 

Ingredients

  • 8 ounces – uncooked elbow macaroni
  • 1 1/2 tablespoons – unsalted butter
  • 1 1/2 tablespoons – flour
  • 3/4 cup – low-sodium chicken or vegetable broth
  • 1 1/4 cups – reduced-fat milk
  • 3/4 teaspoon – dry mustard
  • 1/4 teaspoon – kosher salt
  • 12 ounces (about 4-5 cups) – cauliflower florets cut into 1” chunks (from 1 small head)
  • 1 1/2 cups – shredded cheese (Cheddar, Gruyère, Monterey Jack, etc.)
  • Optional toppings:
  • fresh parsley, freshly ground pepper

DIRECTIONS

Cook the pasta according to package directions. Drain and set aside.
Melt butter in a large saucepan over medium-low heat. Add flour and stir constantly just until roux puffs slightly, about 1-2 minutes. Stir in the broth, milk, dry mustard and salt until smooth.
Increase heat to medium-high. Add cauliflower and bring milk-broth to a rapid simmer, stirring frequently. Immediately reduce the heat back to medium-low, cover and simmer until cauliflower is very tender, about 10-12 minutes, stirring occasionally.
Carefully transfer cauliflower and milk-broth to a blender. Firmly hold the lid to prevent hot liquid from escaping and puree until completely smooth, about 20-30 seconds. Return puree to pan over medium-low heat. Add the shredded cheese and cooked macaroni, stirring well until cheese has melted. Serve immediately with fresh parsley and additional salt and pepper to taste, if desired.
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NUTRITION

330 calories; 15 g fat; 9 g saturated fat; 40 mg cholesterol; 16 g protein; 35 g carbohydrates; 3 g fiber; 310 mg sodium; 290 mg calcium. Nutrition figures based on using reduced-fat milk.

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