Cauliflower Mac and Cheese

🥘 Ingredients

• Italian cheese blend
  2 c
• arugula
  4 oz
• balsamic vinegar
  4 tbsp
• butter
  4 tbsp
• cauliflower
  2 head
• flour
  4 tbsp
• milk
  2 c
• olive oil
  2 tbsp
• scallions
  4 unit
• shell pasta
  12 oz
• veggie stock concentrate
  2 unit

🍳 Cookware

• large pot
• large pan

1. 1

   Preheat oven to 400 degrees. Bring a large pot of water with a large pinch of salt to a boil. Once boiling, add shell pasta and cook for 8-10 minutes, until al dente. Drain. HINT: Toss the drained pasta with 1 teaspoon olive oil to prevent it from sticking.

   shell pasta: 12 oz, olive oil: 2 tbsp
2. 

   2

    Cut cauliflower into bite-sized florets. Thinly slice scallions , keeping the greens and whites separate.

   cauliflower: 2 head, scallions: 4 unit
3. 

   3

    Toss the cauliflower on a baking sheet with 2 teaspoons olive oil and season with salt and pepper. Place the baking sheet in the oven for 20-25 minutes, until golden brown and tender.
4. 

   4

    Make the cheese sauce: heat 2 tablespoons butter in a large pan over medium heat. Add the scallion whites to the pan and cook, tossing, for 1-2 minutes until softened. Add flour to the pan and cook, whisking constantly, for 1-2 minutes. Very slowly whisk milk into the pan a little at a time until fully combined. Add veggie stock concentrate to the pan and bring the mixture to a simmer for 1-2 minutes, until thickened. Remove the pan from the heat and stir in Italian cheese blend . Season with salt and pepper (to taste).

   butter: 4 tbsp, flour: 4 tbsp, milk: 2 c, veggie stock concentrate: 2 unit, Italian cheese blend: 2 c
5. 

   5

    Stir the pasta and 3/4 of the cauliflower into the cheese sauce, then transfer the mixture to a lightly oiled baking dish. Top with the remaining cauliflower, then transfer the dish to the oven to bake for 5-7 minutes, until bubbling.
6. 6

   Toss arugula in a medium bowl with 1 tablespoon balsamic vinegar and a drizzle of olive oil. Season with salt and pepper.

   arugula: 4 oz, balsamic vinegar: 4 tbsp
7. 7

   Garnish the macaroni and cheese with scallion greens and serve alongside the balsamic-arugula salad. Enjoy!