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🍽️ Creamy Cauliflower Mac and Cheese

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 in a pot.
4. 4. Heat the mixture on medium heat until it comes to a boil.
5. 5. Reduce the heat to a low setting.
6. 6. Let the mixture simmer for about 10 minutes.
7. 7. Stir regularly during this time.
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 can of corn under cold water.
13. 13. Let the excess water drain from the corn.
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 mixture.
18. 18. Add the chopped garlic.
19. 19. Add the turmeric powder.
20. 20. Add the mustard.
21. 21. Grate some fresh nutmeg over the sauce.
22. 22. Season with salt to taste.
23. 23. Season with black pepper to taste.
24. 24. Add the drained corn to the serving bowl.
25. 25. Sprinkle the chive rings over the dish.

Nutrition per serving

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