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Cauliflower Mac & Cheese + Steak

Serving Size

2

Ingredients

  • 2 4-6 oz. sirloin steaks
  • ½ head cauliflower
  • ½ cup heavy cream (or milk)
  • 1 cup shredded cheddar cheese
  • 2 tbsp cream cheese
  • 2 cups cooked pasta
  • salt/pepper/garlic seasoning

Directions

  • Cook the pasta according to the package instructions, then drain and set aside.
  • Wash the cauliflower, cut it into small pieces, and cook until soft by steaming or boiling.
  • In a large skillet over medium heat, heat the heavy cream until warm, then add the shredded cheddar cheese and cream cheese. Stir continuously until the cheese melts and forms a smooth sauce.
  • Add the cooked pasta and softened cauliflower to the skillet, stirring to coat everything evenly in the cheese sauce.
  • Season the sirloin steaks with salt, pepper, and garlic seasoning. Cook the steaks in a hot pan or grill to your desired doneness, letting them rest for a few minutes before slicing.
  • Serve the cheesy cauliflower pasta alongside the steak, and enjoy.

Notes

Leftovers: Store mac & cheese in an airtight container for up to 5 days Cauliflower: You can also use pre-riced cauliflower for finer pieces, eat roasted cauliflower on the side, or leave it out. Less carbs/gluten-free: Leave regular pasta out

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