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🍽️ Creamy Cauliflower Mac and Cheese Skillet

701 kcal · 30 min · 4 servings

Ingredients

• 0.5 small cauliflower (400 g)
• 400 g short whole wheat pasta (e.g. short macaroni, elbow macaroni)
• 1 l milk (1.5% fat)
• 1 tbsp butter (15 g each)
• 1 bunch chives (20 g each)
• 1 piece cheddar (100 g; 50% fat in dry matter)
• 1 piece gouda (75 g; 45% fat in dry matter)
• 200 g corn kernels (drained weight; can)
• 1 garlic clove
• 1 tsp turmeric powder
• 1 tsp medium-hot mustard
• nutmeg
• salt
• pepper

Instructions

1. 1. Wash the cauliflower thoroughly.
2. 2. Cut the cauliflower into small florets.
3. 3. Place the cauliflower florets, the pasta, the milk, and the butter into a large pot.
4. 4. Heat the pot over medium heat until the mixture comes to a boil.
5. 5. Reduce the heat to the lowest setting.
6. 6. Let the mixture simmer for about 10 minutes over low heat.
7. 7. Stir the mixture regularly while it cooks.
8. 8. Wash the chives under running water.
9. 9. Shake the chives dry.
10. 10. Cut the chives into small rings.
11. 11. Grate the cheese finely.
12. 12. Rinse the corn under cold water.
13. 13. Let the corn drain well in a colander.
14. 14. Peel the garlic clove.
15. 15. Finely chop the garlic.
16. 16. Check if the pasta is al dente (firm to the bite).
17. 17. Add the grated cheese to the pot.
18. 18. Add the chopped garlic to the pot.
19. 19. Add the turmeric to the pot.
20. 20. Add the mustard to the pot.
21. 21. Grate some fresh nutmeg over the sauce.
22. 22. Season the sauce with salt to taste.
23. 23. Season the sauce with pepper to taste.
24. 24. Stir the drained corn into the sauce.
25. 25. Sprinkle the chive rings over the finished dish.

Nutrition per serving

• kcal: 701
• Protein: 37 g · Fett/Fat: 24 g · Carbs: 82 g