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.
Veggie Stock Concentrate
Italian Cheese Blend(ContainsMilk)
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!