Submitted by: Alice Choi of HipFoodieMom.com
Even though this mac and cheese is packed with vegetables, it is still cheesy, creamy, flavorful and delicious!
Ingredients:
1/2 lb. dry elbow macaroni pasta
2 Tbsp olive oil
2-3 C. cauliflower, diced
2-3 C. cremini mushrooms, diced
2-3 C. kale, diced
Kosher salt and pepper to taste
1/4 tsp ground nutmeg
1/2 C. sour cream
1/2 C. heavy cream + more if too dry (but 1/2 cup should be fine)
3-4 heaping C. shredded sharp white cheddar cheese (or blend of cheddar + Gruyère)
Directions:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions - but cook 1 minute less than what the package calls for. Drain, rinse and set aside. Using the same pot you just cooked your pasta in, add the olive oil and heat over medium-high heat. After a minute, add all of your diced vegetables and cook until softened and fragrant – for about 4-5 minutes. Season with salt and pepper. Add the nutmeg in and stir. After a minute or so, add in the pasta, sour cream, heavy cream and cheese. Mix until well combined and heated through – for about 3-4 minutes. Serve immediately.
