Mac and cheese qwith creamy cauliflower sauce

1 1/5 heads Cauliflower
¼ cup Chicken Broth
1 1/2 box Ronzoni, Whole Wheat Penne Rigate
1 ¼ cup Cabot 75% Light Vermont Cheddar (shredded)
¼ cup Cabot extra sharp cheddar cheese (shredded)
¼ cup Italian lend shredded cheese
3 tbsp. Heavy Whipping Cream
2 tsp Worcestershire sauce
1 tbsp. Nutmeg, ground
1 tsp Dijon Mustard

You can top with breadcrumbs if desired.

Preheat oven to 375

Boil cauliflower until tender

In food processor add broth a little at a time till you get a cream consistency. (you may or may not need all the broth)

Once well blended transfer to sauce pan and put on low heat. Add nutmeg. Dijon mustard, and Worcestershire sauce and mix. add cheese and blend. Remove from heat and add heavy cream and mix then set aside.

Boil pasta as directed on box.

Once pasta is done marry the two together and spread in light greased casserole dish. bake for 15 minutes or until golden brown.




Serving Size: makes r servings from a 9 x 15 casserole dish

Number of Servings: 8

Recipe submitted by SparkPeople user IDIGGEEKS.