Mac & Cheese with Cauliflower

This Mac is creamy and oh so delicious; perfect for a cool evening when you just want to snuggle up on the couch!

INGREDIENTS

1 pound short-cut pasta, such as macaroni
1 small to medium head cauliflower, roughly chopped
3/4 cup heavy cream, or whole milk
3 ounces cream cheese, cubed
1 Tbsp dijon mustard
1 tsp garlic powder
2 cups shredded sharp cheddar cheese
1 cup shredded fontina or provolone cheese
2 Tbsp salted butter
Kosher salt and freshly ground pepper
1 pinch cayenne pepper to taste
fresh chopped parsley and or chives, for topping

DIRECTIONS

• 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.

• 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.

• Divide the mac and cheese between bowls. Top with fresh parsley, chives, and pepper.