Cauliflower Mac and Cheese with Green Chiles*

There are a zillion manifestations of mac and cheese.

This is another one.

I have this asterisked as a "low carb" dish, because you replace half of the macaroni with cauliflower. You sincerely can't even notice it, yet it lightens the carb load considerably, by half!

You can of course change this up quite a good bit.


INGREDIENTS:

• About 1/2 of a head of cauliflower, cut up into bite size pieces
• 1 c of elbow macaroni, or other pasta that you like
• 1 1/2 c milk
• 2 tbsp butter
• 3 tbsp flour
• 1 tsp dried mustard
• 3 tbsp of cream cheese
• 1 lg poblano chile, roasted, seeded and chopped
• 3 tbsp hot sauce of your choice
• 2 c shredded cheese (sharp cheddar)

INSTRUCTIONS:

1. Bring salted water to a boil and add the pasta. About half way through the cooking, add the cauliflower. Cook until the cauliflower is fork tender and the pasta is al dente. Remove, strain.
2. To a large saucepan, add the butter and melt. Then the flour and mix into a roux, cooking about 2 minutes after it has been incorporated. Add the mustard. Add the milk and warm until it comes to a low boil and thickens. Add the cheese.  Add the chile. Sit aside.
3. Add the cauliflower/pasta to the saucepan. 
4. Add the mustard and cream cheese. Stir until melted and incorporated. Add the hot sauce and stir in.
5. Salt and pepper if necessary.

SERVES: 6

NOTES: You could substitute any veggie you like in place of the cauliflower or in addition. You can leave out the chile and add sliced green beans for instance. Leave out the hot sauce, or use less. Use other cheeses besides cheddar. 

SOURCE: Sherry Peyton