- 1 Package Del Real Pollo Asado (diced) heated to package directions
- 1 large head cauliflower, cut into florets
- 1 cup heavy cream
- 4 ounces Challenge Dairy Cream Cheese
- Sargento 4 State Cheddar Blend 1 1/2 cups, plus 1 cup for topping of the Mac & Cheese
- 1 tablespoon Challenge Dairy unsalted butter
- 1 box of your favorite pasta cooked and drained
- Equipment: 8 by 8-inch baking dish
Preheat oven to 375 degrees F. Then bring a large pot of water to a rapid boil. Season the water with salt. Rub cold butter all over the baking dish. Cook the cauliflower in the boiling water until fork tender, or about 7 minutes. Drain well and pat between several layers of paper towels to dry. Bring the cream to a simmer in a deep saucepan or pot, and whisk in the Challenge Dairy Cream Cheese and Sargento 4 state Cheddar Blend until smooth. Place cauliflower in sauce pot with your the cheese/cream mixture. Using an immersion blender/stick blender puree all the ingredients in pot until smooth. Fold in pasta and diced Del Real Pollo Asado into pot and pour contents into baking dish. Top with the remaining 1 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.
