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Ingredients
US|METRIC
2 SERVINGS
- 1 cup elbow macaroni
- 3 cups water (to boil pasta)
- 1 pinch salt
- 2 cups cauliflower florets
- 1 cup spinach (packed)
- 1 1/2 cups broth (from boiling the cauliflower, or chicken/vegetable stock)
- 3/4 cup milk
- 1 Tbsp. butter
- 1 tsp. salt
- 8 oz. havarti cheese (grated or chopped)
- 1/2 cup bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/2 Tbsp. olive oil
- 1 tsp. parsley (dried could be used)
- salt
- pepper
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Reviews(1)
Jay 6 years ago
I was happy to use my leftover cauliflower and spinach but sadly, this recipe is not one I would recommend. I find it to be tasteless.
It was good enough to finish the portions but I will not make it again.