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Stovetop Cauliflower Mac & Cheese

BT Toronto | posted Thursday, Sep 14th, 2017

Serves 6

454 PC elbow macaroni (about 4 cups)

2 cups small-chopped cauliflower

1 ½ cups 18% or 35% cream

1 ½ cups grated PC old cheddar

1 ½ cups grated PC mozzarella

¼ cup grated parmesan

3 tablespoons chopped chives (optional)

Boil pasta in a large pot of salted water, cooking it for 1 min less than the package recommends, or until it’s very much al dente. Add cauliflower and stir well. Return to a full boil and boil 30 seconds. Drain.

Return the pot to the stove over medium-low heat. Add the cream then add the cheeses. Stir until the cheese melts into a sauce. Add the pasta and cauliflower back in and stir until the sauce thickens and clings to each noodle. Top with chives and serve right away.


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