One-Pot Mac & Cheese with Cauliflower & Brussels Sprouts
Taking a minute to sizzle some garlic in olive oil is a simple way to pep up the cheese sauce for this easy homemade mac and cheese, and the flavor plays well with the cauliflower and Brussels sprouts in this family-friendly pasta dish. This recipe is designed for you to make a big batch of the cheese sauce to use in different dishes: Stir it into pasta and veggies to make this pasta a one-pot dinner then use it for Cheesy Beef Enchilada Casserole later in the week (see Associated Recipes). Or simply serve it over your favorite steamed vegetables for an easy side dish. If you'd rather make just enough sauce for this pasta, simply cut the sauce amounts in half.
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
To make ahead
Prepare cheese sauce (Step 1). Transfer to a 4-cup heatproof container and let cool to room temperature, about 30 minutes. Refrigerate for up to 5 days.
Associated Recipe
Nutrition Facts
3 starch, 2 fat, 2 vegetable, 1 1/2 high-fat protein, 1/2 reduced-fat dairy