This is my kids’ most requested item and it’s great for weeknights. Most kids love Mac & Cheese and would eat it every day if they could. Would that be the healthiest idea? Probably not. To make myself feel less guilty about giving in to their wish, I decided to add a head of cauliflower into every batch of Mac & Cheese I make. When they were little and didn’t eat all of their veggies that great, I used to puree the cauliflower before adding it to the mix but thankfully that is no longer necessary and it saves me time to just boil the cut up cauliflower at the same time as the pasta.
Cauliflower Mac & Cheese
Total time: 20 Minutes
- 1 Head cauliflower, chopped into small/medium size florettes (plan to chop this the night before if short on time) – You can boil/puree this in advance as well
- 1 lb favorite pasta (elbows, shells etc)
- 3 T butter
- 3 T flour
- 2 c milk (skim is what I use but does take longer to thicken)
- Salt and pepper to taste
- Dash of nutmeg
- 2 C extra sharp cheddar (freshly shredded/cubed preferred / pre shredded to save on time)
- In a large pot, boil water and cook pasta according to instructions on package. If not pureeing the cauliflower, add the cauliflower at the same time as adding the pasta to the boiling water.
- Now make a choice: If you are short on time start making the sauce; if you would rather not dirty another pot, wait until your pasta/cauliflower are cooked and drained.
- To make the sauce, add the butter to a pot on med heat.
- Once melted, add the flour, whisking constantly.
- Add the milk and let it boil and then thicken, continue whisking.
- Add salt and pepper to taste and the dash of nutmeg.
- Once the mixture has thickened, turn off the heat and add the cheese.
- When the cheese sauce is well blended add the pasta/cauliflower and stir until combined.