Follow these steps for perfect results
elbow macaroni
vegetable alfredo sauce
cooked cauliflower
cooked broccoli
shredded fat-free cheddar cheese
shredded
Dijon mustard
Prepare macaroni according to package directions.
Drain macaroni and keep warm.
Heat the vegetable alfredo sauce in a large saucepan over medium-high heat until smooth and bubbling.
Stir in cooked cauliflower or broccoli and heat through.
Remove from heat.
Add shredded fat-free cheddar cheese and Dijon mustard.
Stir gently until cheese melts.
Add cooked pasta and return to heat.
Cook, stirring gently, until warmed through.
Serve immediately.
Expert advice for the best results
Add a pinch of nutmeg for extra warmth.
Use different types of cheese for a more complex flavor.
Top with breadcrumbs for a crispy finish.
Everything you need to know before you start
10 minutes
Can be made a day in advance and reheated.
Serve in a bowl and garnish with a sprinkle of paprika.
Serve with a side salad or steamed vegetables.
Its acidity cuts through the richness of the cheese.
Discover the story behind this recipe
Comfort food staple, often associated with childhood.
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