Categories: Pasta

Ingredients

• 4 tbsp. unsalted butter
• 3 garlic cloves, finely grated
• 1/3 cup panko
• Kosher salt and black pepper
• 2 tbsp. chopped fresh parsley
• 8 oz. elbow macaroni
• 1 small head cauliflower, cut into small florets
• 3 tbsp. all-purpose flour
• 2 cups milk
• 2 oz. cream cheese, at room temp
• 8 oz. white cheddar cheese, shredded
• 5 oz. package baby spinach

Directions

1. Heat 1 tbsp. butter and 1 grated garlic clove in a small nonstick skillet over medium heat until foamy. Stir in the panko, season with salt and pepper and cook, stirring, until golden, about 5 minutes. Transfer to a small bowl and stir in the parsley.

2. Bring a large pot of salted water to a boil. Add the macaroni and cook as directed for al dente, adding the cauliflower during the last 4 minutes of cooking. Reserve 1/4 cup cooking water, then drain the macaroni and cauliflower; set aside. Carefully wipe out the pot.

3. Return the pot to the stove, add the remaining 3 tbsp. butter and melt over medium-high heat. Add the remaining 2 grated garlic cloves and cook 1 minute. Whisk in the flour and cook until golden, about 2 minutes. Whisk in the milk, return to a simmer and cook until thickened, and smooth, 1 to 2 minutes. Whisk in the cream cheese and cheddar until smooth; season with 1/2 tsp salt.

4. Stir the spinach into the cheese sauce until wilted, then add the macaroni and cauliflower; season with salt and pepper. Stir in the reserved cooking water, 1 tbsp. at a time, until the sauce is creamy and smooth. Divide among bowls and top with the herbed panko.

Email to a friend | Print this recipe | Back