Want a healthy macaroni and cheese recipe that you’ll enjoy throughout the year? With both cauliflower and edamame being showcased in our Stovetop Edamame and Cauliflower Mac and Cheese recipe, you’ll get your vegetables and other nutrients all in one easy dish! And, while the recipe calls for whole milk, you can substitute non-fat milk to make it even lighter, if desired. Once you’ve made the recipe, feel free to share it with your friends and family members on Facebook, Pinterest, Instagram, and Twitter.
To make this comfort food, you’ll need to have the following ingredients: pasta (such as fusilli, rotini, or macaroni), Unsalted Butter, one minced shallot, all-purpose flour, milk (non-fat, if preferred), Dijon mustard, garlic powder, salt, pepper, Cabot Garlic & Dill, or Cabot Roasted Garlic Cheddar (shredded), chopped steamed cauliflower, and edamame (steamed and shelled).
First, you’ll cook the pasta according to package instructions and drain well. Then, make the cheese sauce as per our directions below. Once the sauce is made, stir it with the hot cooked pasta, cauliflower, and edamame in a large pasta pot. Enjoy immediately and love the fact that you’re savoring a delicious comfort food and getting some veggies to boot.
Looking for another healthy yet satisfying version of classic mac and cheese? You’ll love the simplicity and flavor of our Light Mac & Cheese recipe, which uses lowfat (1%) milk and Cabot Lite50 Sharp Cheddar cheese. Cabot is a cooperative of over 800 farm families and has been producing award-winning dairy products for many years. We make numerous high quality dairy products, including butter and yogurts. We’d love to hear your feedback about this stovetop edamame and cauliflower recipe, so please rate and review it after you’ve tried it!
Salt for pasta water plus ¼ teaspoon, divided
1 box of Dreamfields Rotini
2 tablespoons Cabot Unsalted Butter
1 shallot, minced
2 tablespoons plus 1 teaspoon King Arthur All-Purpose Flour
1 ½ cups milk, non-fat if desired
1 teaspoon Dijon mustard
½ teaspoon garlic powder
¼ teaspoon pepper, white if desired
6 ounces Cabot Garlic & Dill Cheddar, or Cabot Roasted Garlic Cheddar, shredded (about 1½ cups)
2 cups chopped steamed cauliflower
1 cup steamed shelled edamame
BRING a large pot of salted water to a boil. When water boils, prepare pasta according to package. Drain well.
MELT butter in a medium saucepan over medium heat while pasta is being prepared. Add shallot and cook, stirring until the shallot is slightly softened, 1 to 2 minutes. Make roux by sprinkling flour over the shallot and stir to dissolve flour into the butter. Whisk in milk and continue whisking until all of the flour is incorporated into the milk. Scrape along edges of the saucepan with a heat-proof spatula make sure no roux remains in the corners.
WHISK in Dijon, garlic powder, ¼ teaspoon salt and pepper. Whisking constantly, increase heat to medium-high and bring to a simmer and cook until thickened, 2 to 3 minutes.
REMOVE the sauce from the heat. Stir in cheddar and whisk until completely melted into the sauce.
STIR the hot cooked pasta, sauce, cauliflower, and edamame in the pasta pot. Serve immediately.
Recipe courtesy of Katie Webster.
Excellent! Will make again and will try other Cabot recipes.
Love this healthy version of my kids favorite food! Definitely a weekly recipe for this family of 4.