Cheddar & Cauliflower Mac ‘n Cheese
Courtesy of Blue Diamond
Preheat oven to 400°F and lightly butter 6 individual ramekins or 1 large shallow baking dish. Melt butter over medium heat in a large saucepan. Add Blue Diamond Almond Breeze, broth, cornstarch, salt, pepper and mustard, whisking to incorporate cornstarch. Bring to a boil, stirring frequently, and cook until thickened. Add 2 ½ cups of cheese a little at a time, stirring until it’s melted before adding more. Cook pasta according to package directions, adding cauliflower to pot 2 minutes before the end of cook time; drain well. Stir into cheese sauce and cook for a few minutes more; spoon into prepared dishes. Mix Blue Diamond Nut-Thins and remaining cheese with your fingers and sprinkle over the top. Cook for 10 minutes or until bubbly and lightly browned on top.
Serves 6
Directions
Courtesy of Blue Diamond
Preheat oven to 400°F and lightly butter 6 individual ramekins or 1 large shallow baking dish. Melt butter over medium heat in a large saucepan. Add Blue Diamond Almond Breeze, broth, cornstarch, salt, pepper and mustard, whisking to incorporate cornstarch. Bring to a boil, stirring frequently, and cook until thickened. Add 2 ½ cups of cheese a little at a time, stirring until it’s melted before adding more. Cook pasta according to package directions, adding cauliflower to pot 2 minutes before the end of cook time; drain well. Stir into cheese sauce and cook for a few minutes more; spoon into prepared dishes. Mix Blue Diamond Nut-Thins and remaining cheese with your fingers and sprinkle over the top. Cook for 10 minutes or until bubbly and lightly browned on top.
Serves 6
