My youngest cutie is very adamantly anti-vegetable. I love vegetables and I always have, so it drives me a little bit crazy. I can dangle the tastiest dessert in front of his sweets-loving eyes and he won't budge. Not an inch. Dan and I have never been ones to force our boys to eat. Our rule is that if they don't eat the good ("yucky") stuff, they don't get the bad ("yummy") stuff! So I am ALL about being sneaky when I can be. We go through spurts where we juice kale and spinach and apples together and the boys LOVE it. I have a mild obsession with experimenting with mac and cheese, so I loved being sneaky with this delicious, gooey recipe.
Not only is this sneaky and delicious, but it is also EASY. Super easy.
If you have a cast iron (or oven-safe) skillet, pull it out. If not, a regular ol' medium skillet will work great, too.
Add the milk, water and elbow macaroni to the skillet.
Turn the heat to medium-high and once it begins boiling, cook for 8ish minutes, or until the elbow macaroni is nearly cooked through. Stir occasionally.
Meanwhile, in a food processor or blender, combine the cauliflower, sour cream, olive oil, cheese, salt and pepper.
Process/puree until the mixture is creamy.
When the pasta has reached its almost-cooked stage, add the cauliflower mixture to the skillet. Cook for an additional 5 minutes, or until it is heated through.
Remove the skillet from the heat and add an additional 1 cup of cheese. If you are using a cast iron skillet, place it under the broiler for a few minutes. If not, just stir the cheese in until it melts. Either way, tummies in your vicinity will thank you...for feeding them vegetables and gooey-ness simulatneously!
Have a GREAT week, friends. Thank you for being here!