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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, bite-sized florets.
3. 3. Place the cauliflower florets, pasta, milk, and 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 a low setting.
6. 6. Let the mixture simmer for about 10 minutes.
7. 7. Stir regularly to prevent sticking.
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 with water.
13. 13. Drain the excess water 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 pan.
18. 18. Add the chopped garlic.
19. 19. Stir turmeric into the mixture.
20. 20. Add a spoonful of mustard.
21. 21. Grate some fresh nutmeg over the dish.
22. 22. Season with salt to taste.
23. 23. Season with freshly ground pepper to taste.
24. 24. Sprinkle the drained corn over the finished pan.
25. 25. Garnish the dish with the chive rings.

Nutrition per serving

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