Growing up, and if I am honest still to this day, I have always been a big mac n cheese fan! This simply & slightly healthier version is now my go to. Trust me, I promise this one is so dang yummy!!
This recipe is from the Half Baked Harvest Blog.
Ingredients:
- 1 pound short-cut pasta, such as macaroni
- 1 small to medium head cauliflower, roughly chopped
- 3/4 cup canned coconut milk, heavy cream, or whole milk
- 3 ounces cream cheese, cubed
- 1 Tablespoon dijon mustard
- 1 teaspoon garlic powder
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded fontina or provolone cheese
- 2 Tablespoons salted butter
- Kosher salt and freshly ground pepper
- 1 pinch cayenne pepper to taste
- fresh chopped parsley and or chives, for topping
Preparation:
- In a large pot, bring 4 cups of water to a boil over high heat. Add 2 teaspoons salt,
the pasta, and cauliflower, and cook, stirring occasionally, for 8 minutes. Do not drain the water. Stir in the milk, cream cheese, mustard, and garlic powder, and cook until the cream cheese has melted and the pasta is al dente, about 4-5 minutes more. - Add the cheeses and butter, and stir until melted and creamy. Remove from the heat. Season with salt, pepper, and cayenne. If the sauce feels too thick, add ¼ cup of milk or water to thin.
- Divide the mac and cheese between bowls. Top with fresh parsley, chives, and pepper. Enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yields: 8 servings
