Cranberry Cheddar Macaroni and Cheese
- 1 tablespoon unsalted butter
- 1/2 medium yellow onion, chopped
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- 4 cups cauliflower florets (about 3/4 pound)
- 3 cups reduced-fat (2%) milk, divided
- 1 pound whole wheat elbow macaroni
- 2 tablespoons all-purpose flour
- 1/2 pound cranberry Cheddar cheese, shredded (about 2 cups)
Melt butter in a large pot over medium-high heat.
Add onion, salt and pepper and cook, stirring occasionally, until golden brown, 6 to 8 minutes.
Add cauliflower and 1 cup of the milk, reduce heat to medium-low, cover and simmer until cauliflower is very tender, about 25 minutes. Carefully transfer to a food processor and purée until smooth; set aside.
Bring a large pot of salted water to a boil, add macaroni and cook until al dente, about 10 minutes; drain well and return empty pot to the stove.
Whisk flour and remaining 2 cups milk together in the pot and bring to a simmer over medium heat, whisking constantly.
Reduce heat to medium-low and simmer just until thickened, about 2 minutes.
Remove pot from the heat and add cheese a handful at a time, gently stirring until melted.
Fold in the puréed cauliflower mixture, then stir in the macaroni and salt and pepper to taste. Serve immediately.
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- 1 tablespoon unsalted butter
- 1/2 medium yellow onion, chopped
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- 4 cups cauliflower florets (about 3/4 pound)
- 3 cups reduced-fat (2%) milk, divided
- 1 pound whole wheat elbow macaroni
- 2 tablespoons all-purpose flour
- 1/2 pound cranberry Cheddar cheese, shredded (about 2 cups)