Ingredients:

  • 12 oz (340g) short-cut pasta (Fusilli, Macaroni, or Mini-Penne)
  • 1 tbsp sea salt
  • 4 tbsp (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (475ml) whole milk, room temperature
  • 1.5 cups (150g) mild cheddar, freshly grated
  • 1/2 cup (50g) Monterey Jack or Mozzarella cheese, shredded
  • 1/4 tsp onion powder
  • 1/2 cup (120g) steamed cauliflower puree

Instructions:

  1. Boil the pasta in highly salted water for 8 minutes until it is firm to the bite but not crunchy. Reserve 1/2 cup of starchy pasta water before draining.
  2. In the same pot, melt the butter over medium heat until it starts to foam. Whisk in the flour and onion powder for 1 minute until the raw flour smell is gone and it looks like wet sand.
  3. Slowly stream in the milk while whisking constantly. Increase heat to medium until the sauce thickens enough to coat the back of a spoon. Reduce heat to the lowest setting.
  4. Remove the pan from the heat. Add the cheddar and Monterey Jack. Stir until the sauce is glossy and the cheese has fully vanished. Whisk in the steamed cauliflower puree. If the sauce is too thick, add reserved pasta water by the tablespoon until the consistency is perfect.
  5. Drain the pasta and immediately toss it into the cheese sauce. Stir until every noodle is enveloped in the velvety coating.