Cauliflower Mac and Cheese for March Madness

Add this to your March Madness snack line up for a healthier alternative to a classic. Check the recipe out on Mass Appeal. 

Cauliflower Mac and Cheese for March Madness
​1 Pound Short Cut Pasta, Such As Elbows or Shells
1 Small Head Cauliflower, Cored and Cut Into Florets
4 tbs. All-Purpose Flour
4tbs. Olive Oil
2 cups Milk
1 cup Aged Cheddar Cheese
1 cup Monterey Jack
2 tsp. Onion Powder
½ tsp. Cayenne Pepper
1 tbs. Dijon Mustard
Pinch Nutmeg
Salt and Pepper

In a large pot, bring salted water to a boil for cauliflower and pasta. Add the cauliflower florets to boiling water and cook for about 6-8 minutes or until fork tender. Remove from the boiling water and puree in a food processor or high-powered blender, set aside. (Keep the boiling water for the pasta.) In the boiling water add the pasta and cook 2 minutes shy of the package directions. In a saucepan over medium heat add the olive oil; add the flour and whisk for 1 minute stirring constantly. Gradually, add the milk while stirring constantly, then increase the heat and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally and slightly thickened, about 4 minutes. Add onion powder, cayenne, and nutmeg. Take the pot off the heat and add stir in the cheddar, Monterey Jack and Dijon mustard. Once the cheese is completely melted add the cooked pasta and stir until coated. Serve immediately. Garnish with chopped scallions.