One-Pot Mac & Cheese with Cauliflower & Brussels Sprouts

Original cookbook page 68

Taking a minute to sizzle some garlic in olive oil is a simple way to pep up the cheese sauce, and the flavor plays well with the cauliflower and Brussels sprouts in this one-pot meal.

Ingredients

• 8 ounces whole-wheat rotini or rigatoni
• Prepped Brussels sprouts & cauliflower florets (page 92)
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, chopped
• 2½ cups Cheese Sauce (page 92)
• ¼ teaspoon salt

Instructions

1. Bring a large pot of water to a boil. Add pasta and cook for 4 minutes less than package directions. Stir in Brussels sprouts and cauliflower and continue cooking until the pasta and vegetables are tender, 4 to 5 minutes more. Drain well.
2. Dry the pot and set over medium heat. Add oil and garlic and cook until the garlic is fragrant and just starting to brown, about 1 minute. Add the hot pasta and vegetables and stir to combine. Add cheese sauce and salt, reduce heat to medium-low and stir until steaming-hot, about 1 minute. (Do not boil.)