Description
A kid-friendly twist on classic mac and cheese, secretly loaded with cauliflower for extra nutrition. My kids, Leo and Mia, devour this!
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 1 pound elbow macaroni
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Add cauliflower florets and cook until very tender, about 10-15 minutes.
- While cauliflower cooks, cook macaroni according to package directions. Drain and set aside.
- Drain cauliflower and transfer to a blender or food processor. Add about 1/2 cup of the cooking water or milk and blend until completely smooth and creamy.
- In the same pot used for macaroni, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in milk until smooth. Cook, stirring constantly, until the sauce thickens, about 5-7 minutes.
- Reduce heat to low. Stir in shredded cheese, salt, and pepper until cheese is melted and sauce is smooth.
- Stir in the blended cauliflower puree until well combined.
- Add the cooked macaroni to the cheese sauce and stir until coated.
- Serve warm.
Notes
- You can use any shape of pasta your kids prefer.
- For a sharper flavor, use sharp cheddar cheese.
- If the sauce is too thick, add a little more milk.
- Leftovers can be reheated gently on the stovetop or in the microwave. Add a splash of milk if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 8g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg