Cauliflower Mac and Cheese

🥘 Ingredients

• arugula
  2 c
• balsamic vinegar
  1 tbsp
• butter
  2 tbsp
• cauliflower
  1 head
• flour
  2 tbsp
• italian cheese blend
  8 oz
• milk
  1.5 c
• olive oil
  3 tbsp
• scallions
  2 units
• shell pasta
  8 oz
• veggie stock concentrate
  1 unit

🍳 Cookware

• large pot
• large pan
• medium bowl

1. 1

   Preheat oven to 400°F. Bring a large pot of salted water to a boil. Add shell pasta and cook ⏱️ 8-10 minutes until al dente. Drain and toss with olive oil to prevent sticking.

   shell pasta: 8 oz, olive oil: 3 tbsp
2. 

   2

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

   cauliflower: 1 head, scallions: 2 units
3. 

   3

   Toss cauliflower florets on a baking sheet with 1 tablespoon olive oil and season with salt and pepper. Place in the oven and roast ⏱️ 20-25 minutes until golden brown and tender.
4. 

   4

   Make the cheese sauce: Melt butter in a large pan over medium heat. Add scallion whites and cook ⏱️ 1-2 minutes until softened. Whisk in flour and cook ⏱️ 1-2 minutes . Very slowly whisk in milk a little at a time until fully combined. Add veggie stock concentrate and bring to a simmer ⏱️ 1-2 minutes until thickened. Remove from heat and stir in italian cheese blend until melted. Season with salt and pepper.

   butter: 2 tbsp, flour: 2 tbsp, milk: 1.5 c, veggie stock concentrate: 1 unit, italian cheese blend: 8 oz
5. 

   5

   Stir pasta and three quarters of the roasted cauliflower into the cheese sauce. Transfer to a lightly oiled baking dish. Top with remaining cauliflower and bake ⏱️ 5-7 minutes until bubbling.
6. 6

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

   arugula: 2 c, balsamic vinegar: 1 tbsp
7. 7

   Garnish the mac and cheese with reserved scallion greens and serve alongside the balsamic arugula salad.