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:

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

Directions Step-By-Step

1
Place cauliflower and carrots in a large saucepan of salted, boiling water. Cook 15 minutes or until tender.
2
Combine 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.
3
Add 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.
4
Spread mixture in a shallow baking dish. Top with the remaining Gruyere and tomatoes and the Parmesan.
5
Bake 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