One Pot Creamy Cauliflower Mac & Cheese

Since the weather here is set to dip below freezing for the next few days {hello snow!} comfort food is a must.  This One Pot Creamy Cauliflower Mac & Cheese is a total cinch to make and while there are vegetables hidden in there to up the healthy factor, make no mistake about it - this one is pure indulgence.  I love that it only requires one pot {and not even a strainer since you don't have to drain the pasta} so it makes for simple cleanup, yummy leftovers, and a warm belly to fight against the cold.  Make this one asap, accompanied by a big glass of wine snuggled up on the couch.  Perfection :)

One Pot Creamy Cauliflower Mac & Cheese

Ingredients

1 lb short cut pasta like macaroni

1 small to medium head cauliflower, roughly chopped

3/4 cup milk or heavy cream

3oz cream cheese, cubed

1 Tblsp dijon mustard

1 tsp garlic powder

2 cups shredded sharp cheddar cheese

1 cup shredded or cubed fontina or provolone cheese

2 Tblsp butter

Salt & Pepper

1 pinch cayenne pepper {I omitted this}

freshly chopped parsley or chives, for serving

Instructions

1. In large pot, bring 4 cups water to boil over high heat.  Add 2 tsp salt, pasta, and cauliflower, and cook, stirring occasionally for 8 minutes.  DO NOT DRAIN WATER {most will evaporate in cooking}.  Stir in milk, cream cheese, mustard, and garlic powder, and cook until cream cheese has melted and pasta is al dente, about 4-5 minutes more.

2. Add cheeses and butter and stir until melted and creamy.  Remove from heat.  Season with salt, pepper, and cayenne {if using}.  If sauce feels too thick, add 1/4 cup water or milk to thin.

3  Serve with fresh chopped herbs.  For reheating leftovers, simply heat on stove with a few Tblsp milk.

Serves 6

adapted from half baked harvest

xoxo,

stephanie marie