My kids are obsessed with boxed mac & cheese and I just don’t love those lengthy ingredient lists, even from the healthier brands. So I decided to make my own super creamy and delicious One-Pan Mac & Cheese that’s definitely still decadent but made with just a handful of real, simple ingredients (including riced cauliflower because why not throw some veggies in there!). For a step-by-step video of how to make it, check out this reel.
Ingredients
1 ½ cup milk of choice (I used organic grass-fed A2 milk)
1 cup water
2 tbsp grass-fed butter
1 tsp dijon mustard
2 ½ cups pasta of choice (shells, elbows, and conchiglie all work great)
1 cup frozen riced cauliflower
1 ¼ cup shredded cheddar*
1 ¼ cup shredded parmesan*
½ tsp salt
Freshly ground pepper to taste
*I recommend buying a block of cheese and shredding it, rather than using a bag of pre-shredded cheese. It tastes fresher and gets creamier!
Instructions
- Preheat oven to 350°F.
- With your burner turned off, add your milk, water, butter, dijon mustard, and pasta into your pan.
- Turn burner on medium, give everything a stir, and season with salt and pepper. Once the liquid starts to bubble, reduce to a simmer, making sure to stir often.
- Simmer about 10-15 minutes until pasta is al dente.
- Meanwhile, rinse your frozen riced cauliflower with warm water, then pat dry with a paper towel. Once pasta is nearly cooked through, stir in the riced cauliflower.
- Add 1 cup of the shredded cheddar and 1 cup parmesan, reserving the rest of the cheese. Give everything a stir and let the cheese melt in.
- Sprinkle remaining cheese over the top, then pop in the oven until bubbly and melted, about 3-5 minutes.
- Serve hot, enjoy!
