This dish is not just your average mac and cheese; it's a nourishing twist on a classic comfort food that even the pickiest eaters will love.
Ingredients
Scale:
8 ounces macaroni pasta
1 cup cauliflower (or butternut squash), chopped
1 cup vegetable broth
1 cup milk
1 ½ cups sharp cheddar cheese, shredded
½ cup Parmesan cheese, grated
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ cup breadcrumbs (optional)
Instructions
In a large pot, bring water to a boil and cook the macaroni according to package instructions until al dente, about 7-8 minutes. Drain and set aside.
In the same pot, add the chopped cauliflower and vegetable broth. Bring to a boil, then reduce to a simmer. Cook for 5-7 minutes until the cauliflower is tender.
Using an immersion blender, puree the cauliflower and broth mixture until smooth. If you don't have an immersion blender, carefully transfer the mixture to a blender and puree in batches.
Return the pureed mixture to the pot over low heat. Stir in the milk, butter, and flour. Mix well until the sauce is smooth and begins to thicken, about 3-5 minutes.
Gradually add the cheddar and Parmesan cheese, stirring continuously until fully melted and creamy. Season with salt, pepper, and garlic powder.
Fold in the cooked macaroni, ensuring all pasta is well-coated with the cheese sauce. If desired, sprinkle breadcrumbs on top.
If you’d like a crispy topping, preheat your oven to 350°F. Transfer the mixture to a baking dish and bake for 15-20 minutes until golden and bubbly.
