CREAMY STOVETOP MAC & CHEESE WITH CAULIFLOWER

By joanmarie

This mac and cheese uses the starch from the pasta to thicken the cheese sauce rather than a roux. That means it can be made in just one pot, plus the cheddar flavor is more prominent. Stirring frequently ensures a creamy sauce and evenly cooked pasta. Adding cauliflower is a sneaky way to get in those veggies!

Ingredients

• 12 oz. elbow macaroni or small pasta shells (3 cups)
• 4 cups whole milk
• 3 cups warm water
• 2 tablespoons unsalted butter
• 1/8 teaspoon dry mustard
• 1/8 teaspoon garlic powder
• 8 oz. cauliflower florets (2 cups)
• 3 cups shredded sharp cheddar cheese (12 oz.)
• 1/2 teaspoon Worcestershire sauce
• 3/4 teaspoon Tabasco sauce, or to taste
• 1 1/2 teaspoons kosher salt
• 1/8 teaspoon pepper

Preparation

Step 1

1. Combine pasta, milk, water, butter, mustard and garlic powder in large pot. Bring to a boil over high heat, stirring frequently. Add cauliflower; reduce heat to medium. Gently boil 7 to 9 minutes or until pasta is al dente, stirring frequently and adjusting heat as necessary.
2. If sauce is thin, boil over high heat 2 to 4 minutes or until sauce is slightly thickened and just coats pasta. (Cheese will also thicken sauce.) Remove from heat; stir in all remaining ingredients until cheese is melted.

5 (1 1/2-cup) servings

PER SERVING: 740 calories, 35.5 g total fat (21 g saturated fat), 35 g protein, 70 g carbohydrate, 105 mg cholesterol, 1060 mg sodium, 4.5 g fiber