Green Mac and Cheese
This fantastic and fun green mac and cheese will be a hit with the whole family! It's a great way to sneak some veggies into a pasta dish.
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Servings: 6 servings
Ingredients
- 1 head of cauliflower or 4 cups frozen cauliflower
- 1 pound pasta small shape of your choice
- 2 cups baby spinach
- 1 cup milk whole milk, skim milk, or oat milk
- 1 ½ cups shredded cheddar cheese
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Cut the cauliflower into large pieces and place in a large pot with enough water to cover the cauliflower. Cover and bring to a boil over high heat. Reduce the heat and simmer for 5 to 8 minutes or until the cauliflower is fork tender.
- Meanwhile, cook the pasta according to package directions. Before straining, retain a cup of pasta water in case the sauce is too thick.
- Add the cooked cauliflower, baby spinach, milk, cheese, salt, and optional pepper to a blender or food processor. Blend for 1 to 2 minutes until the sauce is creamy and smooth. Add ¼ cup of pasta water at a time to loosen the sauce if it is too thick.
- Combine either the full amount of sauce with the pasta if you want a saucy pasta or half the sauce with the pasta (put the remaining sauce in the fridge or freezer) if you want a boxed mac and cheese like consistency.
- Top with additional salt or pepper if desired.
Nutrition
Serving: 1g | Calories: 278kcal | Carbohydrates: 30g | Protein: 14g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 436mg | Fiber: 4g | Sugar: 5g