Stovetop White Cheddar Mac
Serves: 6
Gabriella Kub
1 January 1970
Based on User reviews:
47
Spice
58
Sweetness
44
Sourness
32
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 cups
Cauliflower Florets3 cups
Baby Spinach Leaves1 tbsp
Butter2 large
Garlic (cloves, minced)1 cup
Low-Fat Milk1
Salt1.5 cup
White Cheddar (shredded)1 cup
Grated Parmesan (finely)Directions:
1
In a medium saucepan, bring the cauliflower and 3 cups water to a boil
2
Reduce the heat to medium-low, cover and cook until the cauliflower is very soft, 10 to 15 minutes
3
Remove from the heat, drain and set aside
4
Meanwhile, bring a large pot of salted water to a boil and add the pasta
5
Cook until al dente according to the package directions
6
Just before pasta is set to be done, add the spinach and cook until just wilted, about 30 seconds to 1 minute
7
Drain in a colander and set aside
8
In the empty pasta pot, melt the butter over medium heat and add the garlic
9
Cook until the garlic is soft but not burnt, about 2 minutes
10
Add the cooked garlic, steamed cauliflower, milk, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup water to a blender and puree until creamy and smooth
11
Depending on the power of your blender, you may need to add more water
12
Return the cauliflower sauce back to the saucepan over medium heat
13
Whisk in the shredded Cheddar and stir until melted
14
Season to taste with salt and pepper, then stir in the cooked noodles, spinach and Parmesan
15
Serve immediately