- 12 oz elbow macaroni
- 3 cups water
- 2 cups milk
- 1 cup cauliflower florets
- 2 cups white cheddar cheese shredded, divided
- 1/2 cup sour cream
- 1/4 cup olive oil
- salt/pepper to taste
Add the elbow macaroni, water and milk to a skillet. Cook over medium-high heat, stirring occasionally, for 8 minutes, or until pasta is nearly done.
In a food processor or blender, combine the cauliflower, 1 cup of the cheese, sour cream, olive oil, salt and pepper. Process/puree until mixture is creamy. Add mixture to the skillet after pasta has reached near-doneness. Cook for an additional 5 minutes, or until mixture is warmed through.
Remove from the heat and top with the remaining 1 cup of cheese. Stir until cheese is melted. (Alternate last step: If using a cast-iron skillet, top with cheese and broil for 3 minutes.) Serve warm!
For extra creamy cheesiness, replace all or a portion of the sour cream with cream cheese.
For a thicker cream texture, replace all or a portion of the milk with heavy cream.
Serve directly from the skillet or transfer the mac n cheese to a serving or baking dish.
Fresh minced garlic or garlic powder would be a great addition to this recipe.
Calories: 532kcal | Carbohydrates: 48g | Protein: 20g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 58mg | Sodium: 299mg | Potassium: 348mg | Fiber: 2g | Sugar: 7g | Vitamin A: 629IU | Vitamin C: 8mg | Calcium: 404mg | Iron: 1mg