Creamy Cauliflower Mac n' Cheese

INGREDIENTS (makes 6 servings)

1 bag (500 g) Frozen cauliflower

2 medium Carrots, roughly chopped into 1-inch pieces

1 can (540 mL) Cannellini beans, drained and rinsed

1 lb (450 g) Macaroni pasta, dry

2 cloves Garlic, peeled and lightly smashed

1 tbsp (15 mL) Onion powder

2 tbsp (30 mL) Dijon mustard

1 tsp (5 mL) Salt

1 tsp (5mL) Black pepper

2 cups (500 mL) Old cheddar cheese, grated

1 tbsp (15 mL) Dried chives

PROCEDURE

1. Bring large pot of water to boil over medium-high heat. Add cauliflower, carrots and beans. Simmer 5 minutes. 
2. Using slotted spoon or small strainer, transfer cauliflower, carrots and beans to blender. Add 1.5 cups (375 mL) of cooking liquid, along with garlic, onion powder, mustard, salt and pepper. Cover and puree until smooth and creamy, adding water if necessary. 
3. Meanwhile, return pot of water to rapid boil, over medium-high heat. Add pasta and cook according to package instructions, or until the pasta is just tender, about 5-8 minutes. Remove from heat and drain using colander.
4. Transfer drained pasta back into large pot. Pour vegetable puree over pasta, along with cheese and chives. Using a spatula, stir to combine.
5. Transfer macaroni mixture to 9x13-inch casserole dish. Broil on high for 4-5 minutes, or just until golden on top!

NOTES: If you don’t have fresh garlic, substitute 1 tsp (5 mL) garlic powder. Feel free to sprinkle in some red pepper flakes for a spicy kick! To save money, buy block cheddar cheese and grate yourself with a box grater. For extra zing, add more Dijon mustard. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. This pasta casserole can be made one day ahead and baked the next day to reheat and crisp up!