EXTRA-CREAMY CALI SHELLS

Ingredients

• 1 box Annie’s Organic Shells & White Cheddar
• 1 small head fresh organic cauliflower
• 2 tbsp. butter
• ½ cup 1% milk

Preparation

1. Cut up cauliflower into flowerets and steam until tender.
2. Drain and purée in blender until very smooth, adding a little cooking broth if needed.
3. Cook shells according to package directions.  Drain and return to pot.
4. Add 1 cup of cauliflower purée* and 2 tbsp. butter to shells, stirring together over low heat until butter has melted.  Remove from heat. 
5. Whisk contents of cheese pouch together with ½ cup milk until blended.
6. Fold cheese sauce into pasta in pot, mixing well, and serve.

Servings: 2-3
*Extra purée may be refrigerated or frozen for future use.