Ingredients

The following ingredients have 2 Servings
  • 1 cup elbow macaroni
  • 3 cups water to boil pasta
  • pinch of salt
  • 2 cups cauliflower florets
  • 1 cup spinach (, packed)
  • 1 1/2 cups broth from boiling the cauliflower (, or chicken/vegetable stock)
  • 1/4 - 1/2 cup milk
  • 1 tbsp butter
  • 1 tsp salt
  • 6-8 oz Havarti cheese (, grated or chopped)
  • 1/2 cup bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 tbsp olive oil
  • 1 tsp parsley ((dried could be used))
  • salt and pepper to taste

Instruction

  • Preheat oven to 350 F.
  • Spray a casserole dish or ramekins with cooking spray.
  • Prepare the sauce:
  • Steam or boil cauliflower in salted water (or stock) for 10 minutes. Transfer to a blender, add spinach and 1 1/2 cups stock (or liquid left from boiling cauliflower). Puree until smooth. Add milk and butter, season with salt and pepper. If the sauce is too thick, add some more liquid to make it thinner.
  • Bring water to a boil. Add salt and pasta. Cook pasta until al dente.
  • In a large bowl combine pasta, cheese and sauce, mix well. Transfer to prepared ramekins (casserole dish).
  • In a small bowl combine bread crumbs and Parmesan cheese. Add olive oil and parsley, mix with your fingers to combine. Sprinkle on top of mac and cheese.
  • Bake for 20 minutes, until top is crispy and sauce is bubbling.