Tops Friendly Markets Recipes

https://www.topsmarkets.com/Recipes/Detail/8504/Stovetop_Edamame_and_Cauliflower_Mac_and_Cheese

Stovetop Edamame and Cauliflower Mac and Cheese

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!

Yield: 10 cups

Ingredients

Salt for pasta water plus 1/4 teaspoon, divided

1 box Dreamfields Rotini

2 tablespoons Cabot Unsalted Butter

1 shallot, minced

2 tablespoons plus 1 teaspoon King Arthur All-Purpose Flour

1 1/2 cups milk, nonfat if desired

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/4 teaspoon pepper, white if desired

6 ounces Cabot Garlic and Herb Cheddar, shredded (about 1 1/2 cups)

2 cups chopped steamed cauliflower

1 cup steamed shelled edamame

Directions:

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, 1/4 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.

Please note that some ingredients and brands may not be available in every store.

This recipe originally appeared on www.cabotcheese.coop

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