Veggie Mac and Cheese
This is my version of one-pot mac and cheese. Makes for less dishes and gets dinner on the table fast. You can use milk instead of the sour cream and heavy cream for a lighter mac n cheese.
Servings: 4 -6
Ingredients
- 1/2 pound dry elbow macaroni pasta
- 2 tablespoons olive oil
- 2-3 cups cauliflower; diced
- 2-3 cups cremini mushrooms; diced
- 2-3 cups kale; diced
- kosher salt and pepper to taste
- 1/4 teaspoon ground nutmeg
- 1/2 cup sour cream
- 1/2 cup heavy cream + more if too dry but 1/2 cup should be fine
- 3-4 heaping cups shredded sharp white cheddar cheese or blend of cheddar + gruyere
Instructions
- Bring a large pot of salted water to a boil, add the pasta and cook according to package directions but cook 1 minute less than what the package calls for. Drain, rinse and set aside.
- Using the same pot you just cooked your pasta in, add the olive oil and heat over medium-high heat. After a minute, add all of your diced vegetables and cook until softened and fragrant; for about 4-5 minutes. Season with salt and pepper.
- Add the nutmeg in and stir. After a minute or so, add in the pasta, sour cream, heavy cream and cheese. Mix until well combined and heated through; for about 3-4 minutes. Serve immediately.