Mac N Cheese

MAC N CHEESE 

6 cups cauliflower florets

8 oz elbow pasta (uncooked) 

2 Italian chicken sausage, precooked 

4 slices turkey bacon

2 Tbsp butter

2 Tbsp Kodiak Cakes Buttermilk Mix

2 cup fat-free milk

1⁄2 tsp. sea salt

Dash of ground black pepper

1 cup low-fat, shredded cheddar cheese

3/4 C grated Parmesan cheese

2 slice Dave’s killer bread 

Dash of sea salt, garlic powder, paprika, thyme

Heat oven to 400 degrees. Bake cauliflower for 15 mins. Set oven to 350. 

Cook macaroni al dente.  Drain and set aside.

Chop bacon and fry in pan. Add sliced chicken sausage after bacon cooks a bit to brown sausage a bit.

In a large saucepan, melt the butter over low/medium heat. Add the Kodiak Cakes and stir until well combined. Slowly whisk in the milk and stir constantly until slightly thickened. Add in the sea salt, black pepper, cheddar cheese and 1/2 cup of the parmesan cheese. Stir until the cheese is melted into the sauce. Add the cauliflower, macaroni, sausage and bacon to the sauce. Stir until well combined. Pour into 8 coquettes. (Or 9x13 pan)

Toast the bread in the toaster until browned on both side. Crumble. Combine with 4 Tbsp parmesan cheese, sea salt, garlic powder, paprika and thyme together in a bowl. Sprin- kle over the top of the macaroni. Bake for 25 minutes. 

Originally from CSE