Borrowed from Half Baked Harvest, this really is a one-pot wonder! I have several ‘mac and cheese’ recipes posted, but if your cheese is grated, making everything in the same pot is definitely faster, and the vegetable is included if there’s no time for a salad!
4 c. water AND 2 t. salt
1 box (454 g) short-cut pasta – like macaroni!
1 medium head of cauliflower, roughly chopped
3/4 c. cream (or whole milk, or even coconut milk)
1/2 package (250 g) cream cheese (I also had a bit of cottage cheese that I decided to use up)
1 T. Dijon AND 1 t. garlic powder
2 c. grated sharp cheddar AND 1 c. grated fontina or provolone cheese
2 T. butter
kosher salt AND freshly ground pepper to taste AND a pinch of cayenne
fresh parsley or chives or green onion, chopped, for garnish
In a large pot, bring the water and salt to a boil, then add in the pasta through garlic powder and cook and stir until the cream cheese is melted and the pasta is al dente – this will take about 5 minutes. Add in the grated cheeses and butter and stir until creamy, then take the pot off the heat and taste carefully for seasonings. Season as you see fit with the salt, pepper and cayenne and at any point if the mix is too thick, feel free to add in a bit of milk.
Serve up in bowls, garnish with a bit of green and enjoy!