A solid dose of veggies and a super creamy final result!
– pasta (any kind you prefer) – cauliflower – cheddar cheese – milk – butter – pinch of garlic powder (optional)
Bring a large pot of water to a boil. Add the cauliflower and cook for about 8-10 minutes or until soft when poked with a fork.
Use a fine-mesh strainer or slotted spoon to remove the cauliflower from the pot of water and add it to a blender.
Add the milk, cheese, butter, salt, and garlic powder if using. Omit the garlic powder if you're at all worried that the kids may not like it.
Meanwhile, add the pasta to the boiling water from Step 1 and cook according to package directions. Drain and return to the pot.
Blend until smooth. I usually buy blocks of cheese and grate the cheese since it tends to be less expensive, but you can use purchased grated cheese if you prefer.
You can make the cheese sauce up to 3 days ahead and store it in an airtight container. Warm for 15-30 seconds in the microwave before stirring into the pasta.
Stir the cheese sauce into the pasta and serve warm. Make sure to stir the sauce into the pasta right before serving.
Store any leftovers in an airtight container in the fridge for 3-5 days. Warm for 30-60 seconds in the microwave to serve.