Stovetop Edamame and Cauliflower Mac & Cheese

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By: Cabot Cheese

Course: Side Dish

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Makes 10 Servings


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.


Nutritional Information

  • 270 Calories

  • 12 g Protein

  • 34 g Carbohydrates

  • 9 g Total Fat

  • 5 g Saturated Fat

  • 25 mg Cholesterol

  • 260 mg Sodium

  • 2 g Dietary Fiber

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