Cauliflower Mac & Cheese

Cauliflower Mac & Cheese

Prep Time: 15 minutes
Cook time: 45 minutes
Total Time: 1 hour
Yield: 6 to 8 servings

1 pound elbow macaroni
6 Tablespoons panko breadcrumbs
3 Tablespoons olive oil, plus more for the baking dish
2 cups frozen cauliflower vegetable blend
3 cups Roasted Cauliflower & Cheddar Cheese Dip & Spread
1 cup milk
Salt and pepper to taste
1 Tablespoon chopped fresh chives

In a large saucepan, cook macaroni according to package directions.

Preheat oven to 400°F and arrange a rack about 8-inches from broiler heating element. Oil a 2- to 3-quart baking dish, set aside. In a small bowl, combine breadcrumbs and olive oil, set aside.

Just before draining macaroni, add frozen vegetables to cooking water, stirring to thaw. Drain macaroni and vegetables and return mixture to saucepan. Add dip, stirring until smooth. Add milk, salt and pepper to taste. Transfer to prepared baking dish and top with breadcrumb mixture. Bake until heated through, 20 to 25 minutes. Turn on broiler and cook until topping is browned, about 3 minutes.

Sprinkle with the chives and serve.

Chef’s Notes:
Look for panko wherever you buy breadcrumbs. We like it in this recipe because its coarser pieces make for a crunchier topping.

Use any kind of vegetable blend you like in this recipe, or substitute your own blend of fresh vegetables (but cook them to at least al dente along with the pasta).

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