CREAMY CAULIFLOWER MAC & CHEESE

Ellen Bales

By
@Starwriter

Found this in a magazine and liked it because it's different from all the others posted on JAP. This one has a few new twists and provides a complete vegetarian meal.
Photo: Kate Mathis


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Rating:
★★★★★ 2 votes
Serves:
6
Prep:
40 Min
Cook:
35 Min
Method:
Bake

Ingredients

1 medium
head cauliflower florets cut into 2-inch pieces
4 medium
carrots, sliced thinly
1 c
vegetable broth
3/4 c
shredded gruyere cheese
1/4 c
cream cheese
1 tsp
dijon mustard
1/2 tsp
salt
1/4 tsp
pepper
1 pinch
cayenne pepper
12 oz
elbow macaroni
3 c
frozen broccoli florets
1 can(s)
(15 oz.) tomatoes, chopped and drained
1/4 c
grated parmesan cheese

Step-By-Step

1Place cauliflower and carrots in a large saucepan of salted, boiling water. Cook 15 minutes or until tender.

2Combine the broth, 1/2 cup of the Gruyere, cream cheese, mustard, cayenne, salt and pepper in a blender. Transfer the cauliflower and carrots to blender and puree until very smooth.

3Add the pasta to the same pot of boiling water and cook half the time that the package directs. Add broccoli during the last minute of cooking. Drain; return to pot. Stir in the cauliflower sauce and half of the tomatoes.

4Spread mixture in a shallow baking dish. Top with the remaining Gruyere and tomatoes and the Parmesan.

5Bake in a preheated 400-degree oven for 35 minutes or until golden brown on top and heated through.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy