Prep Time: 15 MINUTES Cook Time: 15 MINUTES Total Time: 30 MINUTES
Servings: 8
Ingredients:
1 pound short-cut pasta, such as macaroni
1 small to medium head cauliflower, roughly chopped
3 ounces cream cheese, cubed
1 tablespoon dijon mustard
1 teaspoon garlic powder
2 cups shredded sharp cheddar cheese
1 cup shredded fontina or provolone cheese
2 tablespoons salted butter
Kosher salt and freshly ground pepper
1 pinch cayenne pepper to taste
fresh chopped parsley and or chives, for topping
Directions:
1. In a large pot, bring 4 cups of water to a boil over high heat. Add 2 teaspoons salt, the pasta, and cauliflower, and cook, stirring occasionally, for 8 minutes. Do not drain the water. Stir in the milk, cream cheese, mustard, and garlic powder, and cook until the cream cheese has melted and the pasta is al dente, about 4-5 minutes more. 2. Add the cheeses and butter, and stir until melted and creamy. Remove from the heat. Season with salt, pepper, and cayenne. If the sauce feels too thick, add ¼ cup of milk or water to thin. 3. Divide the mac and cheese between bowls. Top with fresh parsley, chives, and pepper. Enjoy!