Creamy Cauliflower Mac & Cheese

Creamy Cauliflower Mac & Cheese

Creamy Cauliflower Mac n’ Cheese
  • 2 1/2 cups chicken stock
  • 1 cauliflower, cored and cut into large pieces
  • 8 ounces whole wheat macaroni (I used rotini)
  • 1/2 cup grated cheese (I used mozzarella because that’s my favorite)
  • 2 tbsp olive oil
  • 1 tbsp dijon mustard (I didn’t have Dijon so I just used yellow and it tasted fine)
  • 1/8 tsp nutmeg
  • Salt (to taste)
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup bread crumbs
  • Heat oven to 400˚ and boil a pot of salted water
  • In a saucepan, warm stock on medium-low heat for five minutes, turn off heat.
  • Cook cauliflower in boiling water for 25 minutes. Put cauliflower in a food processor.
  • Cook pasta in boiling water for five minutes, then drain.
  • Put pasta in a greased, 9×9 baking dish.
  • Process cauliflower with stock, cheese, oil, mustard, nutmeg, and salt, working in batches
  • Pour sauce over pasta, toss, and spread evenly in dish. Top with Parmesan and bread crumbs. Bake 20 minutes.

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