Stovetop Mac & Cheese features choice of healthy additions

Although I’ve tried to watch my gluten, sugar and dairy intake, I just have to be a bit naughty from time to time. This is a good, old-fashioned macaroni and cheese. However, I snuck in some cauliflower that my husband never even suspected.

This version of mac and cheese is a stovetop version. There is plenty to love about a breadcrumb-topped, crispy-around-the-edges baked mac and cheese, but I love the simplicity and creaminess of this recipe. I have never felt that mac and cheese had to contain six different cheeses to be good. But I do love the addition of cream cheese for the richness. I often make a batch of it with just American cheese, cream cheese and milk. But I went all out on this one since I was splurging. I chose a bit of heavy cream, cheddar, mozzarella, and cream cheese. And just look at that cheese-pull. It was dreamy.

The addition of cauliflower added nutrients and made me feel better about myself. But take your pick, you can omit it and just use a full 1-pound bag of short pasta. Macaroni, shells, or any other small pasta works well. I used mezzi rigatoni. This is also a one-pot wonder that doesn't require draining the water, as the residual pasta water will help to thicken the cheesy sauce.

I also like adding anything green, such as English peas, or fresh spinach leaves to my pasta dishes from time to time.

Create your version of this stove-top mac and cheese, and enjoy food made fresh!

Stovetop Macaroni and Cheese with Cauliflower

12 ounces short pasta such as macaroni

½ head cauliflower, cleaned and diced

4 cups water

1 teaspoon salt

½ cup heavy cream

2 teaspoons Dijon mustard

1 teaspoon garlic powder

1½ cups grated cheddar

1 cup grated mozzarella

2 ounces cream cheese

Add pasta and cauliflower to 4 cups boiling water in a large saucepan over medium heat. Add salt. Reduce to mediumlow heat. Cook for about 8 minutes, and as the liquid diminishes, stir in the cream, Dijon, and garlic powder (do not drain the water). Cook for an additional 4 to 5 minutes, or until pasta is al dente or cooked to your preference. Add cheeses and stir until creamy and smooth. Serve hot. Makes 8 servings.

Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.