Yield

8 servings

Type

Dinner

Time

30 minutes

Level

Easy

Cook veggies

01.

 Add in the oil, diced onions and cauliflower rice and sauté. Cover the pan for a few minutes to let cauliflower steam.

Make roux

02.

Use the same dutch oven/pot and add 2 tablespoons of Cultured Oil. Whisk in flour until completely absorbed.

Add milk

03.

Continue whisking fervently while slowly adding the milk to the pot.

Add cheese

04.

Then, add all of the shredded cheese (cheddar and mozzarella/cheddar) while continuing to whisk.

Add noodles

06.

dd the cooked noodles and sautéed vegetables to the pot and stir again so everything is evenly coated. Top with crumbled ritz crackers (optional) and serve hot!

Baked Gouda and Roasted Vegetable Mac and Cheese

Healthy One Pot Pasta

Orzo Pasta Salad

Butternut Squash Mac 'n Cheese

Homemade Roma Tomato Pasata Sauce

Spaghetti Squash Feta Casserole

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