Skinny Cauliflower and Broccoli Mac and Cheese

GOOD NEWS! I found a low(er) carb version of mac and cheese. This recipe is vegetarian and a good way to sneak some extra veggies in your favorite cheesy pasta dish. The cauliflower and broccoli make the serving larger so you can fool yourself into thinking you're eating more pasta than you actually are. Genius!! This mac and cheese is enough to fill you up as a meal or it can be paired with your favorite protein.

Let me know what you think!!

Cook time: 30 minutes
Servings: 2

Ingredients:

- 1/2 C pasta
- 1 C raw broccoli florets
- 1 C raw cauliflower florets
- 1/2 C 2% sharp cheddar, shredded
- 2 tbsp cream cheese (I like the kind made with greek yogurt)
- 1/2 C milk or half and half
- 1/4 tsp garlic powder
- 1/2 tsp dijon mustard
- salt and pepper to taste
- 1 tbsp butter
- 1 tbsp flour
- 1 tbsp fresh chives, optional

Directions:

- Preheat oven to 375
- Cook pasta according to package directions, add broccoli and cauliflower to the boiling pot for the last 3 minutes
- Drain and set aside
- While you water is boiling/pasta is cooking, melt your butter in an oven-safe skillet over med heat
- Whisk in your flour and cook for about 1 minute
- Add milk or half and half and whisk constantly until combined with flour, about 2 minutes
- Add cream cheese, mustard, garlic powder and salt and pepper to taste, stir until combined, 2 min
- Add cheddar cheese and stir until combined, 1-2 min (add a splash more milk if it's too thick)
- Add your drained pasta and veggies and stir until combined
- Put in the oven (or transfer to a greased baking dish first if skillet is not oven-proof) and bake for 12 minutes until bubbly
- Serve with fresh chives on top, if desired