Cauliflower Macaroni & Cheese

Ingredients

16 oz macaroni

1 head cauliflower 

1/2 cup half and half

2 tablespoons butter 

1 tablespoon all-purpose flour

2 Cups whole milk

12 ounces cheese 

1 teaspoon garlic powder 

1 teaspoon mustard powder 

1 teaspoon salt 

fresh ground pepper to taste 

Directions

In boiling salted water, cook macaroni. Cook just slightly al dente. Drain, do not rinse, and set aside. 

Separate cauliflower florets from stalk and steam until soft and tender. Purée in blender with 1/2 cup half and half. 

Combine butter and flour in pot over medium heat and whisk to form a roux. Add milk and bring to a boil while stirring constantly. Remove from heat and add shredded cheese, cauliflower purée, garlic powder, mustard powder, and salt in a large pot. Stir until cheese is completely melted. Add in drained pasta and stir until well combined. Serve with fresh ground pepper. 

If preferred, put in oven safe dish and broil on high 5 minutes to slightly brown the top, giving a toasted nutty flavor. 

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