Description
A rich and creamy macaroni and cheese made with cauliflower puree, broccoli, and a blend of cheeses.
Ingredients
Scale
- 1 small head cauliflower (cut into florets and steamed)
- 1/2 cup vegetable broth
- 1/2 teaspoon garlic powder
- Salt & pepper (to taste)
- 12 ounces elbow macaroni
- 4 cups frozen broccoli florets
- 1 batch cauliflower puree
- 1 1/3 cups Monterey Jack cheese (shredded)
- 1 1/3 cups sharp cheddar cheese (shredded)
- Salt & pepper (to taste)
Instructions
- Add the steamed cauliflower and vegetable broth to a blender. Cover and pulse until smooth and creamy. Season with garlic powder, salt, and pepper and pulse to mix. Set aside.
- Fill a large pot 3/4 full with water, add a generous amount of salt, and bring it to a boil. Add the pasta and cook according to the package directions until al dente. During the last 5 minutes of cooking time, add the broccoli florets to the pot with the pasta. Drain and return the pasta and broccoli to the pot.
- Turn the heat down to low and return the pot to the stovetop. Add the cauliflower puree, Monterey Jack cheese, and sharp cheddar cheese. Stir occasionally until the cheese has melted.
- Check the seasoning and add salt and pepper to taste. Serve warm.
Notes
- For added flavor, consider adding spices or herbs of your choice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Boiling, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg