Cauliflower Mac and Cheese

You shouldn’t even be surprised that I’ve made another veggie mac and cheese recipe. I’m always trying to make myself feel a little bit better about indulging (frequently) with macaroni and cheese by adding some vegetables into it. I mean it’s really pretty easy, you can add pretty much any veggies into pasta and cheese and it’ll be good!

This one is perfect for a rainy weekend stuck inside where you just need a little home made mac and cheese. Also, I do want to point out that this recipe calls for stock instead of broth. You could use broth, if it’s all you have, but I highly recommend stock because it has a lot of extra flavor packed in!

1 pound tube pasta (like penne or rigatoni)
1 head cauliflower, cut into florets
1 tablespoon olive oil
2 tablespoons butter
1 small white onion, chopped finely
3 tablespoons flour
1 teaspoon cayenne
1 teaspoon paprika
3 cups whole milk
1 cup vegetable stock
10-12 ounces smoked gouda, shredded
1 tablespoon Dijon mustard
salt and pepper, to taste

20-cup Digital Multicooker; adjust the ingredient amounts for smaller cookers
8-10 servings
Prep Time: 5 minutes
Cook Time: 45 minutes

1. Fill the multicooker to the top measuring line with water. Close the lid and set to the Steam function for 30 minutes to bring it to a boil.
2. Once boiling, remove the lid and add the pasta. Return to a boil then cook 5 minutes.
3. After boiling the pasta for 5 minutes, add the cauliflower florets and cook an additional 3 minutes until the pasta is al dente and the pasta is just tender.
4. Turn off the cooker. Use oven mitts to remove the inner pot, drain and set the pasta and cauliflower aside. Return the pot to the cooker.
5. Again set the cooker for Steam 30 minutes (or the Sauté-then-Simmer STS® function is your cooker has it). Add the oil and butter. Cook just until the butter melts.
6. Add in the onion and cook for 5 minutes while stirring using a long-handled wooden or heat safe spoon until they start to soften.
7. Whisk in the flour, cayenne, and paprika. Continue whisking and cook about 4 minutes to cook out the flour taste.
8. Whisk in the milk and stock. Cook until boiling, then let simmer an additional 5 minutes until the sauce thickens.
9. Add the cheese and stir in to melt completely.
10. Stir in the mustard and season with salt and pepper. Turn off the cooker.
11. Add the cauliflower and pasta into the sauce; stir until combined. Serve immediately.

Recipe inspiration from Food Network

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