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
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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.
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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.
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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.
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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.