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Too-Tasty-to-Be-Good-for-You Cauliflower Mac 'n Cheese


  • Salt

  • 1 head cauliflower, cut into florets

  • 1 pound whole wheat pasta

  • 2 tablespoons butter

  • 1/4 cup flour

  • 1 1/2 cups milk

  • 1 cup chicken stock

  • 2 cups shredded sharp cheddar cheese

  • 1 tablespoon Dijon mustard

  • Pepper


Bring a large pot of water to a boil. Salt it, add the cauliflower and cook until crisp-tender, about 5 minutes. Transfer the florets with a slotted spoon to a large bowl. In the same boiling water, cook the pasta until al dente, then drain in a colander. Add the pasta to the cauliflower. While the pasta is working, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, then whisk in the milk and chicken broth and cook until thickened, about 5 minutes. Stir in the cheese. Whisk in the mustard and season with pepper. Stir the cheese sauce into the pasta and cauliflower. Delish!