- This topic has 1 reply, 2 voices, and was last updated April 30, 2019 at 5:25 pm by .
- April 12, 2019 at 5:57 am #568583drea
5 tablespoons Unsalted Butter, divided
1 onion, diced
2 stalks celery, diced
1 teaspoon Iodized Salt, plus additional to taste
1 teaspoon Ground Black Pepper, plus additional to taste
½ head cauliflower, chopped
2 cups Chicken Broth
16 ounces velveeta, diced
4 cups Elbow Macaroni
5 ounces Organic Baby Spinach
9 ounces Cheese Crackers, crushed
Preheat oven to 350°.In a large stockpot, melt 2 tablespoons butter. Add onion and celery and sauté for 3-5 minutes or until soft. Stir in salt and pepper.
Add cauliflower and chicken broth. Simmer for 10 minutes or until cauliflower is soft.
Transfer to a blender and blend until smooth. Return mixture to pot.Melt cheese in microwave for 2 minutes, in 30 second intervals, stirring. Add to pot with cauliflower, stir and season to taste with salt and pepper.
Cook macaroni according to package directions. Drain and stir into sauce until thoroughly coated. Add spinach, stir to combine.
Transfer to a greased 13×9-inch pan.Melt remaining butter and add to crushed crackers. Sprinkle on top of macaroni and bake for 15 minutes.
- April 30, 2019 at 5:25 pm #570392mos
Ooh…I love anything with spinach, or cauliflower, or mac and cheese! LOL! This would be a great side dish for just about anything
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