Creamy Stovetop Cauliflower Mac & Cheese

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

Yield: 2 to 4

Ingredients

16 ounces uncooked elbow macaroni
1 1/2 tbsp unsalted butter
1 1/2 tbsp flour
3/4 cup low-sodium chicken or vegetable broth
1 1/4 cups The Farmers Cow reduced fat milk
3/4 tsp dry mustard
1/4 tsp kosher salt
12 ounces (about 4-5 cups or 1 small head) cauliflower florets cut into 1” chunks
1 1/2 cups shredded cheese (cheddar, Gruyere, Monterey Jack, etc.)
Optional toppings: Scallions or fresh parsley and freshly ground pepper

Directions

Cook the pasta according to the 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 the cauliflower mixture to a blender (or use an immersion 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 the cheese has melted.
Serve immediately with fresh parsley (or scallions) and additional salt and pepper to taste, if desired.

Date Posted: February 2, 2021