Cauliflower Mac and Cheese

Recipe from LET’S MOVE, USDA


1 lb. penne (wheat)
1 cup milk (2% or skim)
1 lb. shredded cheddar cheese
1/2 head cauliflower florets
1/4 cup Parmesan cheese
1 TB chopped parsley
salt and pepper to taste


Bring water to boil and cook the pasta until al dente (firm, but not hard). In the meantime, cook the cauliflower until soft and transfer in a blender to puree. In a medium sized pan, transfer the pasta and pour the cauliflower puree in. Add the milk, cheese and season to taste. Sprinkle chopped parsley. Serve immediately.

Serves 4 or more.