Sneaky Veggie Mac and Cheese
Servings: 4 people
Ingredients
- 1 [8-ounce] box of Jovial Grain Free Cassava Elbows
- 2 tbsp extra virgin olive oil
- 2 cloves garlic
- 4 cups cauliflower, cut into small florets
- 1 cup peeled and diced small sweet potato about 1 small sweet potato
- 2 cups chicken broth, low sodium
- 1 tsp kosher salt plus more to taste
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 cup cheddar cheese, shredded *see note below for dairy-free option
- 1/2 cup Nutpods Original Dairy-Free Creamer *You can sub heavy cream here or even whole milk
- 1 tbsp lemon juice
- 1 medium zucchini, grated *optional
Instructions
Get the water boiling:
- Bring a large saucepan with water to a boil.
Make the Cauliflower-Cheese Sauce:
- Meanwhile, in a separate saucepan over medium heat, add the olive oil and garlic to the pan. Cook, stirring occasionally, until the garlic becomes fragrant, about 2 minutes. Add the cauliflower florets, sweet potato, chicken broth, salt, black pepper, garlic powder, onion powder and paprika. Stir to combine and bring to a boil. Once boiling, reduce heat to a simmer and cover. Cook, until sweet potato and cauliflower are tender, about 10 minutes. Transfer to a blender and add the cheddar cheese, Nutpods creamer and lemon juice. Blend until smooth, about 1 minute.
Cook the Pasta:
- When the water comes to a boil, cook pasta according to package directions, reserving 1 tablespoon of pasta water to finish.
- Add the desired amount of cauliflower cheese sauce to the cooked pasta. (You will likely have leftover, the rest you can save and freeze to use later.) Add the reserved pasta water and grated zucchini, if using. Adjust salt and pepper to taste. Stir to combine. Serve and enjoy!
Notes
To keep this recipe dairy-free, sub cheddar cheese for 1/4 cup nutritional yeast.