This is my spin on the comfort food classic. I use cauliflower puree to bulk up the cheesy béchamel sauce of traditional mac ‘n’ cheese. With the addition of creamy ricotta and the salty umami bomb of Parmigiano- Reggiano (and a little butter), you’’ never notice anything missing- or anything added. I also like to go for a pasta made with an alternative flour, since the sauce is the main show here and provides a great opportunity to expose picky taste buds to more nutritious noodles. Artichoke flour pasta is my favorite, since it doesn’t get overly sticky like rich flour versions and it has better texture than whole wheat varieties. Quinoa pasta options are also good. Whatever your pasta choice, it's mac ‘n’ cheese you can feel veggie good about (oh, I’m hilarious).