This creamy macaroni and cheese is mixed with cauliflower and a crunchy panko topping. Use any Organic Meadow cheese or milk and serve with a side green salad. Get all your ingredients prepped and ready to go before you start cooking as this mac n’ cheese is quick to make. Feel free to swap in any large pasta noodle; rigatoni works well if you can’t find large shells. Add in extra vegetables like peas or chopped asparagus.
Prep 15 Mins
Cook 10 Mins
Total 25 Mins
Servings: 5 to 6
1/4 cup Organic Meadow Cultured Unsalted Butter, divided
1/4 cup organic all-purpose flour
3 cups Organic Meadow 3.8% Whole Milk
2 cups Organic Meadow Shredded Old or Medium Cheddar Cheese, divided
1 tsp salt, divided
1 lb large pasta shells
3 cups finely chopped organic cauliflower florets (about 1/2 small cauliflower)
1/2 cup, plus 2 tbsp, finely sliced organic green onions
1 cup panko-style bread crumbs
Preheat oven to broil.
Boil a large pot of salted water over high heat.
Meanwhile, melt 2 tbsp butter in a large deep-sided, oven-safe pan or cast-iron skillet over medium heat. Whisk in flour and 1/2 tsp salt. Continue whisking until mixture looks like scrambled eggs. Gradually whisk in 3 cups of milk, adding a little at a time to prevent lumps from forming. Bring to a boil, then reduce heat and simmer, whisking often, until thickened, about 5 minutes. Remove from heat and stir in 1 1/2 cups shredded cheese.
Cook pasta until al dente, about 10 to 11 minutes. Add in cauliflower for last 3 minutes of cooking time, placing lid back on pot if needed to keep water boiling. Reserve 1/4 cup pasta water. Drain pasta and cauliflower. Stir into cheese sauce in cast-iron skillet with reserved pasta water and 1/2 cup green onions.
Microwave remaining 2 tbsp butter until melted. Combine melted butter with panko breadcrumbs, remaining 1/2 cup shredded cheese and remaining 1/2 tsp salt in a small bowl. Top pasta with panko mixture. Broil until golden brown, 1 to 2 minutes. Sprinkle with remaining 2 tbsp sliced green onions.
