MAC AND CHEESE WITH CAULIFLOWER

Mac and Cheese with Cauliflower image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

4 tablespoons unsalted butter
3 cloves garlic, finely grated
1/3 cup panko
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh parsley
8 ounces whole-grain elbow macaroni
1 small head cauliflower, cut into small florets
3 tablespoons all-purpose flour
2 cups 2% milk
2 ounces light cream cheese, at room temperature
8 ounces white cheddar cheese, shredded (about 2 cups)
1 5-ounce package baby spinach (about 8 cups)

Steps:

Heat 1 tablespoon butter and 1 grated garlic clove in a small nonstick skillet over medium heat until foamy. Stir in the panko, season with salt and pepper and cook, stirring, until golden, about 5 minutes. Transfer to a small bowl and stir in the parsley.
Bring a large pot of salted water to a boil. Add the macaroni and cook as the label directs for al dente, adding the cauliflower during the last 4 minutes of cooking. Reserve 1/4 cup cooking water, then drain the macaroni and cauliflower; set aside. Carefully wipe out the pot.
Return the pot to the stove, add the remaining 3 tablespoons butter and melt over medium-high heat. Add the remaining 2 grated garlic cloves and cook 1 minute. Whisk in the flour and cook until golden, about 2 minutes. Whisk in the milk, return to a simmer and cook until thickened and smooth, 1 to 2 minutes. Whisk in the cream cheese and cheddar until smooth; season with 1/2 teaspoon salt.
Stir the spinach into the cheese sauce until wilted, then add the macaroni and cauliflower; season with salt and pepper. Stir in the reserved cooking water, 1 tablespoon at a time, until the sauce is creamy and smooth. Divide among bowls and top with the herbed panko.

Nutrition Facts : Calories 740, Fat 35 grams, SaturatedFat 20 grams, Cholesterol 99 milligrams, Sodium 873 milligrams, Carbohydrate 74 grams, Fiber 10 grams, Protein 32 grams, Sugar 11 grams