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Elbows Recipes

Stovetop Edamame and Cauliflower Mac & Cheese

Course
Side Dish
Servings
Makes 10 Servings
Prep Time
15 minutes
Cooking Time
15 minutes
Total Time
30 minutes
recipe image

Ingredients

  • 1 box Dreamfields Elbows
  • 1/4 teaspoon salt divided (salt pasta water)
  • 2 tablespoon Cabot Unsalted Butter
  • 1 shallot minced
  • 2 tablespoons + 1 teaspoon King Arthur All-Purpose Flour
  • 1 1/2 cups milk fat free if desired
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper white if desired
  • 6 ounces Cabot Garlic & Herb Cheddar shredded (about 1 1/2 cups)
  • 2 cups chopped steamed cauliflower
  • 1 cup steamed shelled edamame

Directions

  1. Prepare pasta according to package directions. Return to pan.
  2. Meanwhile, for roux melt butter in medium saucepan over medium heat. Add shallot; cook and stir1 to 2 minutes until shallot is slightly softened. Sprinkle flour over shallot; stir to dissolve flour into butter. Whisk in milk and continue whisking until all of flour is incorporated into milk. Scrape along edges of the saucepan with heat-proof spatula to make sure no roux remains in the corners. Whisk in Dijon, garlic powder, ¼ teaspoon salt and pepper. Whisking constantly, increase heat to medium-high and bring to a simmer. Cook until thickened, 2 to 3 minutes, whisking constantly. Remove sauce from heat. Stir in Cheddar. Whisk until cheese completely melts into sauce.
  3. Add sauce, cauliflower and edamame to pasta. Toss to coat well. Serve immediately.

Nutrition Facts

270 Calories

34g Carbohydrates

5g Saturated Fat

260mg Sodium

9g Fat

12g Protein

25mg Cholesterol

2g Dietary Fiber

Find Dreamfields Pasta near you.

Find Dreamfields at your favorite grocery and retail stores nationwide. Also available online.

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