Lindsay Surowitz

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ONE-POT MAC & CHEESE W/ CAULI RICE | Lindsay Surowitz

ONE-POT MAC & CHEESE W/ CAULI RICE

ONE-POT MAC & CHEESE W/ CAULI RICE

10 mins prepServes 4

For the days when you just don’t feel like fighting the kids and their mac & cheese requests — one-pot mac & cheese made with cauliflower rice. My philosophy to try not to lose my mind with my picky eaters is to say yes to some of the things they love, but use ingredients I feel good about, like organic / grass-fed cheeses (use blocks of cheese & shred them vs buying the pre-shredded cheeses that have preservatives for freshness), pasta made with the simplest ingredients, and adding in veggies wherever I can. Cauliflower rice is my savior! Also, every mom needs more one-pan meals because one thing worse than picky eaters is… picky eaters + a huge pile of dishes every day. Hope you and your littles love this one!

4 servings

What you need

fresh ground black pepper

1 tsp fresh ground black pepper

water

cauliflower rice

1 cup cauliflower rice

milk

1 ½ cup milk

dijon mustard

1 tsp dijon mustard

parmesan cheese

1 ¼ cup parmesan cheese

salt

½ tsp salt

butter

2 tbsp butter

shell pasta

2 ½ cup shell pasta

shredded cheddar

1 ¼ cup shredded cheddar

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Instructions

1. Preheat oven to 350°F.
2. With your burner turned off, add your milk, water, butter, dijon mustard, and pasta into your pan.
3. Turn burner on medium, give everything a stir, and season with salt and pepper. Once the liquid starts to bubble, reduce to a simmer, making sure to stir often.
4. Simmer about 10-15 minutes until pasta is al dente.
5. Meanwhile, rinse your frozen riced cauliflower with warm water, then pat dry with a paper towel. Once pasta is nearly cooked through, stir in the riced cauliflower.
6. Add 1 cup of the shredded cheddar and 1 cup parmesan, reserving the rest of the cheese. Give everything a stir and let the cheese melt in.
7. Sprinkle remaining cheese over the top, then pop in the oven until bubbly and melted, about 3-5 minutes. Serve hot, enjoy!

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