Ingredients
1½cupselbow macaroni
½cupcauliflower florets
cooking spray
1tbspolive oil
1tbspall purpose flour
½cupmilk
1½cupscheddar cheese,shredded
8ozcream cheese,(½ package)
½tspsalt
⅛tspground black pepper
Preparation
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally for 8 minutes until tender yet firm to the bite. Drain.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam for 5 to 6 minutes until tender.
Place cauliflower in a blender or food processor; blend until smooth.
Coat a large saucepan with non-stick cooking spray; place over medium heat. Add oil and flour; cook, stirring constantly, for 1 to 2 minutes until thick paste forms. Add milk; cook and stir for 3 to 4 minutes until mixture thickens.
Mix cauliflower, Cheddar cheese, cream cheese, salt, and pepper into milk mixture; stir until sauce is smooth. Fold macaroni into sauce.
Serve and enjoy.
