Cauliflower Mac and Cheese

Cauliflower Mac and Cheese

with Balsamic-Arugula Salad

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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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 head


2 unit


2 tablespoon



6 ounce

Shell Pasta


1 unit

Veggie Stock Concentrate

1 cup

Italian Cheese Blend


2 tablespoon

Balsamic Vinegar

2 ounce


1 cup



Not included in your delivery

2 tablespoon



1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3819.992 kJ
Calories913 kcal
Fat40 g
Saturated Fat0 g
Carbohydrate97 g
Sugar0 g
Dietary Fiber9 g
Protein47 g
Sodium1136 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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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!