Cauliflower Mac and Cheese

Ingredients

• 3/4 pound pasta (we used large shell pasta)
• 1 1/2 cups Magic Cauliflower Cream
• 2 1/2 cups shredded cheese (we recommend a sharp white cheddar)
• Fresh ground black pepper to taste
• Salt to taste

Instructions

1. 1

   --- Cook the pasta: ---

2. 2

   Cook pasta in very salty water until al dente.

3. 3

   Reserve 1/3 cup of your pasta water (we’ll use some in the sauce later!)

4. 4

   Drain pasta and set aside. Return pot to stove.

5. 5

   Add cauliflower cream to pot and turn the heat to medium. Cook, stirring occasionally, until cauliflower cream has reached a low simmer and begun to bubble, about 6-8 minutes.

6. 6

   Add shredded cheese and fresh ground black pepper to cauliflower cream and stir to combine. Continue stirring until cheese has fully melted and you have a smooth, thick sauce.

7. 7

   Turn off the heat.

8. 8

   --- Assemble: ---

9. 9

   Add cooked pasta to sauce and stir to combine. Sauce should still be relatively thick.

10. 10

    Add reserved pasta water a splash at a time (about 2 Tablespoons at a time), stirring well between each addition, to lightly thin the sauce and help it coat the pasta. You won’t need all the pasta water! I usually use a little less than 1/4 cup.

11. 11

    Taste the mac and cheese. Add salt if necessary.

12. 12

    Top mac and cheese with a bit of fresh ground black pepper and serve immediately.