Cauliflower Mac and Cheese
with Balsamic-Arugula Salad
It’s hard to improve upon the classic mac and cheese, but we think that nutty, roasted cauliflower makes an excellent addition. Reduced-fat milk and a tangy side salad make this comfort food winner just a bit more virtuous.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Veggie Stock Concentrate
Italian Cheese Blend
Not included in your delivery
Preheat oven to 400 degrees. Bring a large pot of water with a large pinch of salt to a boil. Once boiling, add the pasta to the water and cook for 8-10 minutes, until al dente. Drain. HINT: Toss the drained pasta with 1 teaspoon olive oil to prevent it from sticking.
Cut the cauliflower into bite-sized florets. Thinly slice the scallions, keeping the greens and whites separate.
Toss the cauliflower on a baking sheet with 2 teaspoons olive oil and season with salt and pepper. Place the baking sheet in the oven for 20-25 minutes, until golden brown and tender.
Make the cheese sauce: heat 2 tablespoons butter in the same pan over medium heat. Add the scallion whites to the pan and cook, tossing, for 1-2 minutes until softened. Add the flour into the pan and cook, whisking constantly, for 1-2 minutes. Very slowly whisk the milk into the pan a little bit at a time until fully combined. Add the stock concentrate to the pan and bring the mixture to a simmer for 1-2 minutes, until thickened. Remove the pan from the heat and stir in the cheese. Season with salt and pepper (to taste).
Stir the pasta and ¾ of the cauliflower into the cheese sauce then transfer the mixture to a lightly oiled baking dish. Top with the remaining cauliflower, then transfer the dish to the oven to bake for 5-7 minutes, until bubbling.
Toss the arugula in a medium bowl with 1 tablespoon balsamic and a drizzle of olive oil. Season with salt and pepper.
Garnish the macaroni and cheese with scallion greens and serve alongside the balsamic-arugula salad. Enjoy!