2 1/2cupswhole milk(or Half & Half - I used Unsweetened CashewMilk)
1/4teaspoonground black pepper
1Tablespoondry mustard powder
1/16teaspooncayenne pepper(add more if desired)
8ouncessharp white cheddar cheese(grated)
1packagefrozen spinach(thawed and drained)
green food coloring
1pounddry pasta(cooked and drained - I used medium shells)
1headfresh cauliflower(cut and steamed**)
Melt butter in a large pan/Dutch oven over medium-low heat.
Add the flour and whisk to combine. Simmer, stirring constantly for 1 to 2 minutes.
Pour in the milk and whisk to combine and remove all lumps.
Add the salt, pepper, onion powder, paprika, cayenne, and mustard, stir to combine.
Continue cooking until mixture starts to simmer, 6 to 8 minutes.
Remove from heat and add the grated cheese. Stir until melted and completely combined.
Add the drained spinach, stir to combine. Add a few drops of green food coloring if desired.
Add the drained pasta and stir until completely coated.
Stir in the steamed cauliflower, and serve immediately. **I left my cauliflower in large chunks and waited until the very end to add them so they would stay whole, and so they would look creepier sitting near the top.
I added the chopped parsley out of habit, but it is not necessary.
Even with the two bowls, I wasn’t enough to “overflow” the can but you guys get the idea.
I trimmed the zipper bag so the zipper was no longer visible, it needed to be blog photo worthy. I will be ordering an unlined can before I make this again.