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Macafoni and Cheese

This cheese sauce can be served over cauliflower, as mentioned in this recipe, or over Dreamfield's pasta. We prefer the whole food approach of using cauliflower as a more frequent option. This recipe can be found on Page 359.

Cooking Method:
Courses:
Servings: 6
Description


This cheese sauce can be served over cauliflower, as mentioned in this recipe, or over Dreamfield's pasta. We prefer the whole food approach of using cauliflower as a more frequent option. This recipe can be found on Page 359.

Ingredients
  • 32 oz frozen cauliflower (2 bags frozen or 1 large fresh head)
  • 6 oz cream cheese (1/3 less fat)
  • 1/4 cup heavy cream
  • 3/4 cup unsweetened almond milk
  • 1 cup water
  • 1 tsp Dijon mustard
  • TH Mineral Salt (to taste)
  • black pepper (to taste)
  • 2 cups cheddar cheese (shredded or grated)
  • TH Glucomannan (Gluccie) (optional)
Instructions
  1. 1
    Steam either the frozen cauliflower, or the large fresh cauliflower until ½ way to tender.
  2. 2
    Cut the ⅓ less fat cream cheese into small pieces and set aside.
  3. 3
    Heat the heavy cream, unsweetened almond milk, and water in saucepan.
  4. 4
    Once liquid begins to simmer, whisk in the Dijon mustard and add sea salt and pepper to taste.
  5. 5
    Add cut up cream cheese to saucepan, along with the shredded or grated cheddar cheese.
  6. 6
    Add cauliflower pieces to sauce and simmer until pieces are fully tender and cheese sauce is nice and bubbly. (If sauce is not thick enough for your liking, sprinkle in some glucomannan from a salt shaker and whisk vigorously until your desired thickness).
Note

Read it online: https://trimhealthymama.com/recipe/macafoni-and-cheese/